Community recipe
Roasted Turkey Sausage with Carrots, Peppers & Creamy White Bean Mash
Juicy roasted turkey sausage, caramelized carrots and peppers, and a quick lemony white bean mash make a colorful, cozy weeknight dinner with minimal cleanup.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 12 oz carrots, peeled and cut into thin diagonal slices
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 red onion, peeled and cut into wedges
- 2 tbsp olive oils
- 1 tsp italian seasoning
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 1 lb turkey sausage link
- 30 oz canned cannellini beans, drained and rinsed
- 0.5 cup low-sodium chicken broth
- 1 tbsp olive oil
- 0.25 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 1 lemon, zested, then juiced
- 2 tbsp lemon juices, freshly squeezed
- 2 cup baby spinaches
- 0.25 cup parmesan cheese, finely grated
Make it
Instructions
- 01
Heat the oven and season the vegetables
Position one rack in the center of the oven and heat the oven to 425°F. Line a rimmed sheet pan with parchment paper, then lightly coat the parchment with cooking spray or oil. Wash and dry the produce. Peel and cut 12 oz carrots into thin diagonal slices; seed and cut 1 each red bell pepper into 1-inch pieces; peel, halve, and cut 1 each red onion into 1/2-inch wedges. Put them in a large bowl and toss with 2 tbsp olive oil, 1 tsp Italian seasoning, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated. Spread the vegetables in a single layer on the lined, greased sheet pan. | Why: A hot, lined, and greased pan prevents sticking while giving the vegetables room to brown rather than steam.
- 02
Roast the sausage and vegetables
Nestle 1 lb turkey sausage links among the seasoned vegetables, leaving a little space around each link. Roast until the carrots are tender and browned at the edges, the peppers are softened and blistered, and the sausage reaches 165°F in its center, 25 to 30 minutes. Turn the sausage and stir the vegetables once halfway through roasting. | Why: Turning midway promotes even browning and ensures the sausage cooks safely and evenly.
- 03
Warm the beans
While the sheet pan roasts, drain and rinse 30 oz canned cannellini beans. Heat a medium saucepan over medium heat, then add the beans, 1/2 cup low-sodium chicken broth, 1 tbsp olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Bring to a gentle simmer, stirring occasionally, until the beans are hot and the broth has reduced slightly, about 5 minutes. | Why: Simmering the beans in seasoned broth builds flavor before they are mashed.
- 04
Mash and brighten the beans
Finely grate the zest from 1 each lemon, then halve it and squeeze in 2 tbsp lemon juice. Add the zest, juice, 2 cups baby spinach, and 1/4 cup Parmesan cheese to the hot beans. Mash with a potato masher or the back of a sturdy spoon until creamy but still textured; cook and stir until the spinach wilts, 1 to 2 minutes. Taste and adjust the finished mash with salt and pepper if needed. | Why: Lemon lifts the rich beans, while spinach and Parmesan create a creamy, savory base for the roast.
- 05
Rest, slice, and serve
Remove the sheet pan from the oven and let the sausage rest for 3 minutes. Slice each link on a slight diagonal. Spoon the warm white bean mash onto four plates, then arrange the roasted vegetables and sliced sausage over it. Serve immediately while the vegetables are hot and the bean mash is creamy. | Why: A brief rest keeps the sausage juicier, and serving promptly preserves the contrast of creamy beans and caramelized vegetables.
