Root Vegetable & Sausage Toss

Root vegetables are a favourite side when the cooler temps arrive. Featuring fresh, seasonal Canadian produce like Brussels sprouts, carrots and parsnips – and of course, flavourful Johnsonville sausage – this is a super simple side dish to throw together at the last minute, and one that will have guests asking for more.

Recipe by Nathalie Seghal and Taylor Stinson of TheGirlsOnBloor.com


Prep Time


Cook Time


What You Need

1 cup
Brussels sprouts, sliced in half
1 cup
carrots, chopped into bite-sized pieces
1 cup
parsnips, chopped into bite-sized pieces
1 cup
red pepper, diced
2 tbsp
olive oil
1 tbsp
rosemary, chopped
1/2 tsp
coarse sea salt

1/2 tsp
fresh cracked black pepper
  • Preheat oven to 400F.
  • In a large frying pan, heat 1 tbsp of the olive oil over medium high. Sear the sausages for 3-4 minutes, then remove from heat. Allow to cool and then slice into ½ inch pieces.
  • In large casserole dish, toss the vegetables in the remaining olive oil, then add the salt, pepper and rosemary and combine well. Bake for 25 minutes or until vegetables start to brown.
  • Mix in the sausage and bake an additional 15 minutes or until the sausage is fully cooked.
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