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Chicken sausages roasted with vegetables

This is a comforting one-dish meal, perfect during cold weather. Use unsmoked, uncooked chicken apple sausages for the best effect: the apple juice adds a subtle sweetness to the surrounding veggies.


  • 1 pound potatoes, sweet potatoes, or mix thereof
  • 2 large carrots
  • 1 to 2 tablespoons garlic infused oil or olive oil
  • 3 or 4 chicken apple sausages
  • freshly ground pepper


  1. Preheat oven to 450F degrees.
  2. Chop potatoes, sweet potatoes and carrots in roughly the same size, no more than a half inch thick by a couple inches long.
  3. In a roasting pan, toss the vegetables with the oil and pepper.
  4. Puncture each sausage with a sharp knife a few times. Nestle the sausages amongst the vegetables. Make sure that the bottoms of the sausages are touching the pan; also, don’t cover them with the vegetables, if possible. This way the top and bottom surfaces of the sausages are exposed to the most heat.
  5. Bake for about 1 hour and 15 minutes, rotating the sausages and stirring the vegetables every 15 minutes. Their surfaces should become crispy and nicely browned.
  6. Serve hot. Ketchup goes quite well with this dish!

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