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

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.

Ingredients

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)

Steps

- 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.

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