Name: Root Vegetables with Spicy Italian Sausages
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 pound spicy Italian sausage, meat removed from casing; 1 small turnip, peeled and diced; 2 small carrots, peeled and sliced into 1/4-inch-thick rounds; 2 small parsnips, peeled and sliced into 1/4-inch-thick rounds; 4 to 5 small Yukon gold potatoes, sliced into 1/4-inch-thick rounds; 1 red onion, sliced; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup chopped kale; 5 cloves garlic, sliced; 3 tablespoons minced fresh sage; 2/3 cup chicken stock; 2/3 cup sour cream; 2 to 3 dashes chipotle hot sauce; 1 lemon, juiced; Crusty bread, for serving

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This hearty skillet dish brings together tender root vegetables, bold Italian sausage, and a creamy, zesty sauce for the perfect comfort meal. It’s warming, full of texture, and bursting with flavor—a satisfying option for dinner any time of year.

Why You’ll Love This Recipe

Packed with nutrient-rich root vegetables for a wholesome meal
The spicy Italian sausage adds a deep, savory kick
Creamy sour cream sauce with a tangy lemon twist balances the spice
Easy one-skillet preparation for minimal cleanup
Perfect served with crusty bread for soaking up the flavorful juices

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 pound spicy Italian sausage, meat removed from the casing
1 small turnip, peeled and diced
2 small carrots, peeled and sliced into 1/4-inch-thick rounds
2 small parsnips, peeled and sliced into 1/4-inch-thick rounds
4 to 5 small Yukon gold potatoes, sliced into 1/4-inch-thick rounds
1 red onion, sliced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped kale
5 cloves garlic, sliced
3 tablespoons minced fresh sage
2/3 cup chicken stock
2/3 cup sour cream
2 to 3 dashes chipotle hot sauce
1 lemon, juiced
Crusty bread, for serving

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the sausage, breaking it into bite-sized pieces with a spatula. Cook until browned and fully cooked, about 4–5 minutes. Transfer to a plate.
Add the turnip, carrots, parsnips, potatoes, onion, salt, and pepper to the skillet. Stir to combine and cook for 4–5 minutes, allowing the vegetables to begin browning.
Stir in the kale, garlic, and sage. Add the chicken stock and return the sausage to the skillet. Stir and let the stock reduce slightly while the vegetables finish cooking, about 5–7 minutes.
While the vegetables cook, mix the sour cream, hot sauce, and lemon juice together in a small bowl to create the sauce.
Taste the skillet mixture and adjust seasoning if needed. Serve hot, topped with a spoonful of the sour cream sauce and a side of crusty bread.

Servings and Timing

Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Mild version: Use sweet Italian sausage instead of spicy.
Extra greens: Swap or add spinach, Swiss chard, or collard greens.
Roasted version: Roast the vegetables in the oven at 200°C (400°F) for deeper caramelized flavor before combining with sausage.
Vegetarian option: Replace sausage with plant-based sausage or sautéed mushrooms.
Creamier sauce: Add a tablespoon of mayonnaise to the sour cream mixture for extra richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat, adding a splash of chicken stock to keep it moist.
The sour cream sauce should be stored separately in the fridge and added fresh after reheating.

FAQs

1. Can I use different root vegetables?

Yes, you can substitute with rutabaga, sweet potatoes, or beets.

2. Can I make this dish less spicy?

Use mild sausage and skip the hot sauce for a gentler flavor.

3. Can I prepare it ahead of time?

Yes, cook the vegetables and sausage, then reheat and add the sauce before serving.

4. What can I use instead of chicken stock?

Vegetable stock works well for a lighter flavor or vegetarian option.

5. Can I freeze this dish?

Yes, freeze without the sauce in airtight containers for up to 2 months.

6. What bread pairs best with this recipe?

A crusty baguette, sourdough, or ciabatta are great for soaking up the sauce.

7. Can I use pre-cooked sausage?

Yes, but brown it briefly in the skillet for extra flavor before adding vegetables.

8. How do I make the sauce thicker?

Reduce the amount of lemon juice slightly or whisk in a teaspoon of cornstarch.

9. Can I cook this in the oven?

Yes, transfer the browned sausage and vegetables to an oven-safe dish and bake at 180°C (350°F) for about 20 minutes.

10. How can I make it dairy-free?

Use a dairy-free sour cream alternative or omit the sauce altogether.

Conclusion

Root Vegetables with Spicy Italian Sausages is a comforting, flavor-packed dish that blends hearty vegetables, bold sausage, and a tangy cream sauce into a one-pan wonder. It’s easy to prepare, endlessly adaptable, and perfect for both weeknight dinners and casual entertaining. Serve it with crusty bread, and you have a complete, satisfying meal.

Ezabella