Easy, filling, and nutritious, this meal is wonderful any time of year!
Quick and easy meals are so important to have in your back pocket when managing busy schedules. This parsnip apple sausage bake is one of those meals. It's simple, filling, and a meal in itself.
Parsnips are a wonderful root vegetable with such a unique flavor. They are especially nice when paired with apple and sausage. They are often quite hard, so it's best to cut them in smaller and thinner pieces so they roast well.
Most any type of apple will work in this recipe, so it's really a personal preference. Some may soften quicker than others, so I typically prefer a firmer apple.
This recipe calls for chicken & apple sausage, but other mild pork sausages or bratwursts could be used. This is where you can experiment with your favorite sausage! Additionally, finding sausage links that are cage or crate free and nitrate free are important on a paleo diet.
How to Make Parsnip Apple Sausage Bake
There isn't too much to explain about this recipe, as it's basically "cut everything up and bake it". But there are a few items to note on cutting the vegetables and apples.
As previously stated, it's best to cut the parsnips into thin strips so they roast in a timely manner. The thicker the piece, the longer it will take to roast. The other ingredients all require about the same amount of time in the oven, so keeping the parsnips thinner will help them cook in the same amount of time.
When slicing the apples, it's also best to keep them fairly thin. I usually get about 16 slices per apple.
The onion seems to cook well when cut in 8 pieces. I prefer to cut them lengthwise.
Mix the vegetables and apples with olive oil, herbs, and salt, and spread out on a parchment lined baking sheet. Place the sausages over the top and bake. After 15 minutes, it's best to give it a stir and flip over the sausages so everything cooks more evenly. When finished roasting, remove from the oven and divide into 4 servings. Serve while hot.
This parsnip apple sausage bake can be even simpler with a little preparation prior. The vegetables and apples can be cut ahead of time and stored in the refrigerator the night before. The apples may brown a little, but in this scenario it won't make a huge difference. Alternatively, cut the parsnips and onion prior and the apples just before roasting. When you're ready to put it all together, simply place them in a bowl to mix with the olive oil and herbs. Per the rest of the directions, spread everything on a baking sheet and add the sausages. This can be done in the time it takes to preheat the oven.
This is an excellent meal when you don't have a lot of time or energy to make dinner! It can be enjoyed throughout all seasons of the year. It's delicious and filling! Enjoy!
Parsnip Apple Sausage Bake
- parchment paper
- 4-5 parsnips (about 4 cups)
- 2 apples
- 1 red onion
- 3 tbsp olive oil
- 4 chicken apple sausages cage free, no nitrates (see notes)
- 1/2 tsp dried thyme or 1 tbsp fresh thyme
- 1/2 tsp dried sage or 1 tbsp fresh sage
- 1/2 tsp salt plus more to taste
- dijon mustard optional
- Preheat the oven to 400°F. Place a piece of parchment paper on a large sheet pan.
- Peel the parsnips, then slice the parsnips into strips between 1/4-1/2" thick and place in a bowl.
- Slice the apples about 1/4" thick and add to the parsnips.
- Peel the outer layer of the red onion and cut into 8 pieces lengthwise. Add to the bowl of parsnips and apples.
- Add the olive oil to the bowl and stir. Add thyme, sage, and salt and stir again until well mixed.
- Transfer from the bowl to a parchment lined baking sheet and spread around. Add the chicken apple sausage on top.
- Place in the oven and set the timer for 30-35 minutes. Half way through, give it a little stir and flip over the sausages. Remove from oven and serve warm.
- Add more salt as desired. Sausages can be served with dijon mustard if preferred.