Easy Sausage, Potato & Carrot Bake

One pan meals are the best! You just throw everything in the Pyrex, stick it in the oven and then forget about it until it’s ready. And there’s only one pan to wash!

Recipe notes:

  • This makes about four servings
  • You can use pork sausage, chicken sausage (lower in saturated fat), kielbasa, or a plant-based protein alternative
  • If you want to shake things up, sweet potatoes make a nice addition!

Fueling perks:

  • Per serving, this recipe packs 58 g of carbs, 17 g of protein, and 20 g of fat (for regular sausage)
  • Pre-workout: have at least 2 hours before your session to give you enough time to digest. Add extra carbs or have a pre-session carb snack if possible.
  • Post-workout: this recipe has the ideal 3-4:1 ratio of carbs to protein! Have post-workout meal within 1-2 hours of your session.

The Stuff

  • 8oz bag of baby carrots (or 3-4 medium carrots, chopped)
  • Half pack of Italian sausages
  • 3 pounds of potatoes, diced
  • One onion, diced
  • 2 cloves of garlic, minced
  • Drizzle of oil
  • Salt and pepper to taste

The Steps

  1. Preheat the oven to 425°
  2. Drizzle a 13×9 Pyrex with oil
  3. Add carrots, potatoes, onion, and garlic
  4. Prep and add sausage (you can remove the skin from the sausage and break up into bite-sized pieces, slice it, or leave them whole but they may need longer to cook)
  5. Sprinkle everything with salt and pepper
  6. With a spoon, mix the ingredients in the pan to coat with oil and spices
  7. Bake and stir every 15 to 20 minutes for 1 hour or until potatoes are soft and the sausage is cooked through

Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.

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Published by Chiara

I’m a rock climber and registered dietitian teaching fellow climbers to become the strongest and happiest versions of themselves with evidence-based fueling strategies and by making peace with food.

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