Updated 02/17/2011 12:55 PM
Recipe: Roasted Root Vegetables with Italian Sausage, Broccoli and Marinara
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- 2 small parsnips
- 2 small turnips
- 2 medium carrots
- 2 medium potatoes
- 1 medium onion
- Olive oil to coat
- Salt and pepper
- 3 cups thin sliced broccoli florets
- 4 links Italian sausage, cut crosswise into 1-inch coins
- Marinara sauce as needed (approx. 2-3 cups total)
- Grated Parmesan cheese for garnish (optional)
Preheat the oven to 400 degrees.
Peel and rough chop about 1 - 1 1/2 cups each of parsnips, turnips, potatoes, and carrots. Also rough chop 1 medium onion and toss those all in a mixing bowl with olive oil and salt and pepper to taste.
Spread them out on a baking tray and pop the tray onto the center rack of the preheated oven.
Once the root vegetables are going along in the oven, take a minute to thinly slice 2-3 cups of broccoli florets and add those to the mixing bowl with olive oil and salt and pepper as well and then cut 4 links of Italian sausage into 1-inch chunks and add those to the broccoli.
Stir the vegetables around once in a while as they are roasting and, after about 15 minutes, add the sausage and broccoli to that, spread that out and place it back into the oven.
At this point you need to cook everything until the sausage is cooked through and you can heat up a little marinara sauce while that is happening.
The sausage will take just about 15-minutes to cook and then put some marinara sauce on individual plates, top that with some of the roasted root vegetables and finish with some grated parmesan cheese if you like.
Mix up the root vegetables according to what you like and don't like. Hot Italian sausage is especially good in this.