Roasted Sausages with Mushrooms & Parsnips
An easy sheet-pan dinner of roasted sausages over mushrooms and onions with parsnips. Serve with mustard and greens.
- Serves4
- Cooks in 30 mins
- Prep time 10 mins
- Protein
Recipes with protein-rich ingredients. Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
- Muscle Health Strength
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Anti Oxidants
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
- Anti Fungal
Recipes have foods, herbs & spices with anti-fungal properties. These plants have compounds that can fight fungal infections.
Ingredients
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Method
Roasted Sausages with Mushrooms & Parsnips
PREHEAT OVEN to 400F | 200C. Line a sheet pan with parchment paper.
WASH parsnips in half lengthwise, then into an even fries-style cuts. You can peel if you wish but the skin is edible. Cutting evenly is important for cooking time and that roasted fries vibe.
SLICE onion in half. Peel and then slice thinly. Slice or dice mushrooms evenly.
PLACE sliced mushrooms + onion across one end of the sheet pan, sprinkle over thyme. Place sausages on top and prick with a fork a few times to allow any juices to drain and to stop the skin from splitting during cooking.
ADD parsnips to sheet pan spread out in a single layer. You can rub with oil or liquid aminos + sprinkle with salt | dulse.
ROAST 20 mins. Turn sausages and parsnips over so they brown evenly. Roast another 10mins until the parsnips are fork tender and the sausages are completely cooked all the way through. Remove from the oven and rest for 5 mins
SERVE with steamed vegetables, greens or salad and mustard, sauerkraut and pickles if using
Serving Ideas
with greens or on a bed of mixed salad greens.
with Robust Root Veg Slaw
with mustard, sauerkraut, fermented or pickled vegetables
drizzled with Mixed Mustard Dressing
drizzled with Lemon Dijon Mustard Sauce
with Pickled Earthy Root Vegetables
with Rainbow Root Vegetable Salad
with Carrot, Radish & Red Onion Salad
Chef tips + Ingredient Swaps + Ideas
SAUSAGES use anything you like, meat, poultry or plant-based. Cooking times will vary.
SWAP PARSNIPS use carrots, winter squash, pumpkins, turnips, celeriac, potatoes, sweet potato, yams, beetroot, cauliflower, and broccoli rabe ~ cooking times may vary.
GREENS BRAISED – you can lightly cook spinach, kale, chard, collard, braising greens etc., by adding to a heated skillet with a splash of water, tossing to steam for 1 min or until tender.
SALAD GREENS use rocket, arugula, lettuces, radicchio, swiss chard, spinach, bok choy, Asian greens, cabbage.
THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels.
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