Sweet Italian Sausage with Roasted Root Vegetables

Sweet Italian Sausage with Roasted Root Vegetables

Rob and I spent the past weekend in Boston visiting my mom. We had the most quintessential fall weekend, which included apple picking at Lookout Farm. We made a few delicious desserts including this apple cobbler, but we still had a whole bag of apples leftover. We picked up some of my favorite sweet-Italian sausages from our local butcher, Pino's, and we roasted sweet potato, parsnips, carrots and the remaining apples and tossed them in a little maple syrup and cinnamon. After indulging in lots of treats over the weekend it felt great to have a healthy, hearty meal. Now I get to enjoy the leftovers for lunch!

Prep: 5 minutes     Cook Time: 25 minutes


  • 4 links of sweet-Italian sausage (you could also sub chicken-apple sausage)
  • 1 large sweet potato
  • 4 parsnips
  • 3 large carrots
  • 2 apples (we used golden delicious apples)
  • 2 tbsp of pure Grade-A Maple Syrup
  • 1 tbsp of cinnamon
  • 1 tsp Himalayan sea salt


  1. Preheat oven to 400 degrees.
  2. Line 2 baking sheets with foil, one for the sausages and one for the vegetables.
  3. Slice the apples. Dice the sweet potato, carrots and parsnips into cubes and place in a large mixing bowl.
  4. Add maple syrup, salt, and cinnamon. Stir well.
  5. Bake the sausages and veggies for 10 minutes. Once you remove the sausages, turn the oven to 425 degrees and continue baking the veggies for 20 minutes.