Roasted Sausage with Turnip
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 50 minutes from start to table. Italian sausage and roasted turnips are a match made in heaven, and turnips are such an underrated vegetable that's packed with vitamin C to boost your immune system. The balsamic vinegar and fresh thyme give everything a really lovely depth of flavor, and honestly, most of these ingredients are probably already in your pantry. It's one of those simple one pan meals that tastes way fancier than the minimal effort it takes to make.
Ella x
Ingredients
- 8italian sausage links(about 1.5 lbs)
- ¾ kgturnips(peeled and cut into 1-inch cubes)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 mediumred onion(cut into wedges)
- 2 tablespoonsbalsamic vinegar
- 2 teaspoonsfresh thyme(or 1 teaspoon dried)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 118 mlvegetable broth
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
Tip: A hot oven helps the vegetables caramelize while the sausages cook through evenly.
- 2
Arrange the sausage links on the prepared baking sheet, spacing them apart. Add the cubed turnips and red onion wedges around them.
Tip: Don't overcrowd the pan; give vegetables room for roasting rather than steaming.
- 3
Drizzle everything with olive oil, then sprinkle with minced garlic, thyme, salt, and black pepper. Toss the vegetables to coat evenly, leaving the sausages undisturbed.
Tip: Save some thyme to sprinkle on top for visual appeal.
- 4
Pour the vegetable broth into the bottom of the pan, being careful not to pour it over the sausages. This helps steam the turnips from below.
Tip: The broth creates a flavorful base and keeps the pan moist during cooking.
- 5
Roast for 25-30 minutes, stirring the vegetables halfway through, until the sausages are cooked through (internal temp 160°F) and the turnips are golden and tender.
Tip: The sausages should develop a nice browned exterior while the turnips caramelize at the edges.
- 6
Remove from the oven and drizzle the balsamic vinegar over everything, stirring gently to distribute the glaze. The vinegar will create a glossy coating and add a sweet-tart note.
Tip: Add the vinegar at the end to preserve its bright flavor rather than cooking it off.
- 7
Transfer to serving plates or a platter, garnish with fresh chopped parsley, and serve immediately while everything is hot.
Tip: A squeeze of fresh lemon juice on top adds extra brightness if desired.
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