Italian Sausage &Amp; Roasted Vegetables
- 15m Prep Time
- 1h 0mCook Time
- 1h 15mReady In
A sheet pan dinner featuring roasted fingerling potatoes, carrots, and onions with sliced Italian sausage. The vegetables are seasoned with garlic and herb seasoning and roasted until tender, then combined with sausage and baked until browned.
Ingredients
- 907 g Fingerling Potatoes chopped
- 710 ml Carrots chopped
- 473 ml Vidalia Onion chopped
- 29.6 ml Extra Virgin Olive Oil
- 14.8 ml Primal Palate Garlic & Herb Seasoning
- 454 g Mild Italian Sausage uncooked, sliced
Nutrition (per serving, estimated)
Estimated based off 3 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 47.7 mg
- Iron: 1.62 mg
- Magnesium: 25.8 mg
- Phosphorus: 190 mg
- Potassium: 551 mg
- Zinc: 2.23 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml Extra Virgin Olive Oil
- 14.8 ml Primal Palate Garlic & Herb Seasoning
Prepare
- Chop 907 g Fingerling Potatoes
- Chop 710 ml Carrots
- Chop 473 ml Vidalia Onion
- 454 g Mild Italian Sausage, uncooked, sliced
Let's Cook
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Step 1.
Preheat your oven to 400°F.
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Step 2.
Spread the chopped fingerling potatoes, carrots, and Vidalia onion in an even layer on a large baking sheet.
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Step 3.
Drizzle the olive oil over the vegetables, then sprinkle with the Garlic & Herb Seasoning. Using a spatula, toss the vegetables until evenly coated.
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Step 4.
Bake the vegetables for 40 minutes, stirring every 10–15 minutes, until fork-tender and crispy on the outside.
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Step 5.
Remove the baking sheet from the oven. Add the sliced Italian sausage to the vegetables and stir to combine.
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Step 6.
Return the baking sheet to the oven and bake for an additional 20 minutes, until the sausage is cooked through and browned.
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Step 7.
Remove from the oven and serve.