Roasted Italian sausages, bell pepper, and broccoli with celery root mash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted Italian sausages, bell pepper, and broccoli with celery root mash

Roasted Italian sausages, bell pepper, and broccoli with celery root mash

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 690 Calories/Serving

25–35 Minutes

In this clever, healthy twist on the Italian-American classic of sausages with bell peppers, instead of pan-frying them, we roast them along with slender broccoli florets for a boost of antioxidants and flavor. Then we dress the warm mixture right out of the oven with sherry vinegar and Urfa biber, a mild Turkish pepper, to take it over the top.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound broccoli crowns
  • 1 red bell pepper
  • Two 4-ounce fresh mild Italian pork sausages
  • 1 celery root
  • 1 or 2 shallots
  • Fresh thyme
  • 1 cup vegetable broth
  • Fresh flat-leaf parsley
  • 2 teaspoons sherry vinegar
  • ½ teaspoon Urfa biber (optional)

Nutrition per serving

Calories 690, Total Fat 51g (65% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 1550mg (67% DV), Total Carb. 33g (12% DV), Fiber 9g (32% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 24g


2-serving instructions (4-serving modifications in red)

Wash produce before use


Roast the sausages, broccoli, and bell pepper

Heat the oven to 425ºF.
  • Cut the broccoli into long florets.
  • Remove the stem, ribs, and seeds from the red bell pepper; cut the pepper into 1-inch-wide strips.
On one end of a sheet pan, toss the broccoli and bell pepper with 1 to 2 tablespoons oil, season with salt and pepper, and spread in an even layer. On the other end, arrange the sausages and prick them in a few places with a fork. Roast, turning halfway through, until the sausages are browned and cooked through and the vegetables are tender, 12 to 15 minutes.
While the sausages and vegetables roast, prepare the celery root mash.


Cook the celery root mash

  • Place the celery root on its rounded side; using a sharp knife, trim off the ends. Stand it upright on a cut end and cut away the peel in strips, following the contours of the root. Cut the flesh into quarters, then cut the quarters into ¼-inch-thick slices.
  • Peel and thinly slice the shallots.
  • Strip the thyme leaves from the stems.
In a medium sauce pot over medium heat, warm 1 tablespoon oil or butter until hot but not smoking. Add the celery root and shallots and cook, stirring often, until the celery root begins to soften, 2 to 3 minutes. Add the vegetable broth and bring to a boil. Reduce to a vigorous simmer and cook until the celery root is tender and only about ½-inch of liquid remains in the pan, 6 to 8 minutes. Stir in the thyme. Using a masher or fork, mash the celery root mixture until smooth. Season to taste with salt and pepper.
While the celery root cooks, finish the sausages and vegetables.


Dress the sausages and vegetables

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
Remove the sausages, broccoli, and bell pepper from the oven and let cool slightly. Transfer the sausages to a cutting board and cut on the diagonal into ½-inch-thick slices. Return them to the sheet pan with the vegetables and toss with the sherry vinegar, parsley, and as much Urfa biber as you like. Season to taste with salt and pepper.


Transfer the celery root mash to individual plates. Top with the sausages and vegetables and serve.

Chef’s Tip If you prefer a smooth puree to a coarse mash and don’t mind the extra cleanup, in Step 2, puree the parsnip mixture in a blender or food processor.