Weeknight Roast: Sausage, Pearl Onions, Potatoes & Carrots

I often think to myself around 4:30 or 5 that I have nothing to fix for dinner. Do you know that feeling? You’ve been taking care of kids all day or working and the last thing you feel like doing is preparing a meal for your family. You’re tempted to drive through McDonalds or order pizza but feel guilty because you did that yesterday. If so, this recipe is for you! Before I use the pizza app on my phone I scrounge in the kitchen for a meat and some veggies.  If I find anything worth eating, I throw it in a roasting pan with olive oil, salt and pepper and voila…an awesome yummy dinner comes out of the oven.  So I’m going to start a regular segment on the blog about these roasts that I do. But keep in mind pretty much any meat and vegetables will work! Or you could just do vegetables if you are vegetarian or just don’t want to eat meat or don’t have any in the fridge.

Note: if you are going to use green leafy vegetables like broccoli, kale or spinach you want to add those in for the last 20 minutes of baking.

So yesterday I had sausages, pearl onions, potatoes, and carrots and here’s what I did:


1 package raw Italian sausage (buy enough links to serve 2-3 per person you are serving)

1 package pearl onions, ends chopped off and skin removed (these are a total pain to peal but they are so worth it. They come out very sweet and tasty. If you want to use regular onions that is fine. Just chop them up into chunks)

1 package baby carrots (I only had about half a package in my fridge so that’s what I used)

1 package red potatoes, chopped into fourths

2-3 tbsp olive oil

salt and pepper to taste


PREHEAT OVEN TO 425 degrees (this higher temp makes the veggies more crisp and browns the meat. Also, if you have a convection oven use that function for roasting)

1. Toss your veggies with the olive oil, salt, and pepper


2.  Then arrange your veggies around the perimeter of your roasting pan to make a nest for your meat:


3. Put your meat in the middle:


4. Bake for between 30-40 minutes depending on your oven. You want the vegetables crispy and the meat browned and cooked all the way through.

The finished product:



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