Roasted Sausage with Lotus Root
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour with minimal fuss. Roasted sausage with lotus root is a wonderful fusion of Italian and Asian flavors that feels fancy but requires almost no special technique. The lotus root is nutritious and packed with fiber, which helps with digestion, while adding a lovely crisp texture that contrasts beautifully with the savory sausages. The ginger and garlic infused sauce brings everything together with warmth and depth. Best of all, most ingredients are pantry staples, so it's budget friendly and perfect for busy nights when you still want something delicious on the table.
Ella x
Ingredients
- 8italian sausages(about 2 lbs total)
- ¾ kgfresh lotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonsvegetable oil
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 1 tablespoonrice vinegar
- 1½ teaspoonssesame oil
- 1 tablespoonhoney
- ½ teaspoonred pepper flakes
- 3scallions(sliced for garnish)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat oven to 425°F. Place sausages on a large roasting pan and roast for 15 minutes until browned on the outside. Remove and set aside temporarily.
Tip: Pierce sausages with a fork to prevent bursting during cooking.
- 2
While sausages cook, toss lotus root slices with 2 tablespoons of vegetable oil, salt, and pepper. Spread on a separate baking sheet in a single layer.
Tip: Don't overcrowd the pan—lotus root needs room to crisp up properly.
- 3
After sausages have been cooking for 15 minutes, place lotus root in the oven alongside them. Roast together for another 15-18 minutes until lotus root is golden and crispy at the edges.
- 4
In a small bowl, whisk together soy sauce, minced ginger, garlic, rice vinegar, honey, and red pepper flakes to create the glaze.
Tip: Prepare this while the vegetables roast for efficiency.
- 5
Once sausages and lotus root are cooked through, remove from oven and cut sausages into 1-inch diagonal pieces.
Tip: Let sausages rest for 2 minutes before slicing to retain juices.
- 6
Return cut sausages and lotus root to the pan, drizzle with the prepared glaze, and toss gently to coat evenly.
Tip: Toss carefully to avoid breaking the delicate lotus root slices.
- 7
Roast for an additional 3-4 minutes to allow the glaze to caramelize slightly and coat everything evenly.
- 8
Transfer to a serving platter, drizzle with sesame oil, and garnish with fresh scallions and sesame seeds before serving.
Tip: Serve immediately while the lotus root is still crispy.
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