Recipe: Sausage, carrots, and potatoes an easy comfort food solution for cold winter nights

Posted by Jamie Oberdick on 02/07, 2014 at 09:59 AM

Recipe: Sausage, carrots, and potatoes an easy comfort food solution for cold winter nights

We all, including the Nittany Lion, could use some comfort food this winter. Photo courtesy of Penn State World Campus

With plenty of mornings with temperatures below the zero mark and plenty of snow and ice to go with it, the winter of 2013-2014 has been a fairly harsh one compared with recent years. Such weather calls for a hearty meal, and I have the perfect solution that I brought up to Central Pennsylvania from my childhood growing up in York, Pennsylvania. And it’s easy to prepare, too, and something the whole family will enjoy.

Sausage, carrots, and potatoes is one of what I call a Pennsylvania Dutch trinity one-dish meal, meaning three main ingredients done in a single pot or pan. A summer version I remember is ham, string beans, and potatoes. My mother, Joyce Oberdick, makes a killer version of both.

One of the beauties of sausage, carrots, and potatoes is the fact it’s a fairly quick and easy meal to make one that can be easily done for a weeknight family meal. With potatoes and carrots still showing up at farmers markets, and with a variety of area meat providers, it’s one that can be made with local ingredients as well.


1 1/2-2 pounds of local smoked sausage
6 peeled medium potatoes potatoes, quartered
1/2-1 lb peeled carrots cut into 1-2” chunks
1 onion, cut into chunks
1 minced garlic cloves
2 tablespoons oil
1 cup water
1 tbsp thyme, fresh or dried
2 tbsp parsley, fresh or dried
salt and black pepper to taste (might be good to taste this when done before adding any salt given the sausage)


- Preheat oven to 365 degrees
- Combine all ingredients except salt and water in roasting pan, toss to coat potatoes and carrots with some the oil
- Add water
- Cover with foil or roasting pan lid.
- Roast for one hour, stirring ingredients after 1/2 hour. If water is gone, add about 1/2 cup water. When potatoes are soft, dish is done.
- Serve with a good local mustard or, if desired, butter for potatoes.

{name} Author: Jamie Oberdick

Bio: Editor, Local Food Journey | Passionate about supporting local food in Central PA


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