Roasted Sausages, Potatoes & Carrots

The Week in Photos

Roasted Sausages, Potatoes & Carrots

Course Main Course
Cook Time 30 minutes
Servings 2


  • 2 Mild Italian pork sausages
  • 90 g Baby greens baby spinach, kale or arugula
  • 1 Bunch of parsley
  • 1 Garlic clove
  • 450 g Baby potatoes
  • 300 g Carrots
  • 15 ml Red wine vinegar
  • 25 g Roasted pepitas pumpkin seeds
  • 10 g Garlic & chive spice blend salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives


  1. Preheat the oven to 450°F. Halve the potatoes lengthwise; toss with a drizzle of oil. Season with ⅓ of the spice blend and S&P. Peel and halve the carrots lengthwise; toss with a drizzle of oil½ the remaining spice blend and S&P. Mince the garlic. Finely chop the parsley leaves and stems. Roughly chop the pepitas.

  2. On a lined sheet pan, arrange the sausages* and the seasoned potatoes and carrots in a single, even layer. Drizzle the sausages with oil. Place the sheet pan in the oven and cook, turning the vegetables and sausages halfway through, 25 to 30 minutes, until cooked through. Switch the oven to broil. Remove the sheet pan from the oven; add ½ the garlic, return to the oven and continue to cook, 2 to 3 minutes, until nicely browned.

  3. While the sausages and vegetables cook, in a medium bowl, combine the parsley, chopped pepitas⅔ of the red wine vinegar, the remaining garlic and 4 tbsp oil (double for 4 portions); season with the remaining spice blend and S&P to taste.

  4. In a large bowl, combine the remaining vinegar and a drizzle of oil; season with S&P to taste. Add the baby greens; toss to combine thoroughly.

  5. Divide the salad between your plates. Top with the roasted potatoes, carrots and sausages (slice beforehand if desired). Spoon the parsley-pepita salsa verde over the dish. Bon appétit!

The Week in Photos


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