Roasted Italian sausages, bell pepper, and broccoli with parsnip mash

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 750 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 them over the top.


  • ½ pound broccoli crowns
  • 1 red bell pepper
  • Two 4-ounce fresh mild Italian pork sausages
  • 1 pound parsnips
  • 1 or 2 shallots
  • Fresh thyme
  • 1 cup vegetable broth
  • Fresh flat-leaf parsley
  • 2 teaspoons sherry vinegar
  • ½ teaspoon Urfa biber (optional)



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 parsnip mash.


Cook the parsnip mash

  • Scrub or peel the parsnips and trim off the tops; cut the parsnips crosswise 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 parsnips and shallots and cook, stirring often, until the parsnips start to soften, 2 to 3 minutes. Add the vegetable broth and bring to a boil. Reduce to a vigorous simmer and cook until the parsnips are 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 parsnip mixture until smooth. Season to taste with salt and pepper.
While the parsnips cook, 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 parsnip 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.

Nutrition per serving: Calories: 750, Protein: 23g, Total Fat: 51g, Monounsaturated Fat: 28g, Polyunsaturated Fat: 6g, Saturated Fat: 15g, Cholesterol: 85mg, Carbohydrates: 52mg, Fiber: 12g, Sugar: 16g, Added Sugars: 0g, Sodium: 1330mg

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