Sheet Pan Herb Sausage and Root Vegetables with Pine Nuts

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A hearty, one-pan dinner featuring tender roasted vegetables and savory sausage, finished with a nutty crunch. This American-inspired Whole30 recipe, ready in about 40 minutes, pairs chicken sausage, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz chicken sausage
• 2 medium carrots
• 2 medium parsnips
• 1 large sweet potato
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp pine nuts

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Instructions

1. Step 1: Preheat oven to 425°F. Peel and cut 2 medium carrots, 2 medium parsnips, and 1 large sweet potato into 1-inch pieces; place in a large bowl.
2. Step 2: Add 2 tbsp olive oil, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper to the vegetables; toss until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined sheet pan. Bake for 20 minutes, then add 12 oz sliced chicken sausage, stirring to coat with oil and herbs. Continue baking for 5-7 minutes until sausage is cooked through and vegetables are golden.
4. Step 4: Remove from oven, sprinkle with 2 tbsp toasted pine nuts, and serve immediately.