Crockpot Harvest Sausage and Root Vegetables Tips, FAQ & printable recipe

Tips for success

To enhance the flavor, consider searing the sausage in a separate skillet for two minutes per side before adding it to the slow cooker. This step, while optional, adds a deeper, caramelized dimension to the meat that complements the earthiness of the root vegetables.

If you choose to do this, ensure the skillet is clean and the cooking surface is prepared safely to avoid cross-contamination with any other raw proteins.

If you prefer a thicker sauce, you can toss the chopped vegetables with a teaspoon of cornstarch before adding them to the slow cooker. This will interact with the broth and butter during the cooking process to create a slightly more velvety consistency.

Be sure to stir the vegetables well to coat them evenly with the starch before layering them over the sausage, and avoid adding too much, as it can make the sauce overly thick or gummy.

Variations

• Spicy Sausage Variation: Replace the smoked sausage with a spicy andouille or hot Italian sausage for a bolder, zestier flavor profile. The heat from the sausage will infuse the broth and vegetables, providing a nice kick that balances the sweetness of the parsnips and carrots.
• Autumnal Herb Blend: Add a touch of sage and a small amount of dried rosemary to the herb blend. The addition of sage provides an earthy, seasonal aroma that pairs exceptionally well with the root vegetables and creates a more complex, fall-inspired flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a sealed container for up to 1 month.

Reheat

Reheat in a saucepan over medium heat or in the microwave until steaming hot.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the food has cooled to room temperature within two hours before placing it in the fridge. When reheating, ensure the dish reaches an internal temperature of 165°F (74°C).

If you choose to freeze the leftovers, place them in a freezer-safe container for up to one month, though note that the texture of the vegetables may change slightly upon thawing and reheating.

You can prepare the vegetables by peeling and chopping them up to 24 hours in advance. Store them in a sealed container in the refrigerator until you are ready to assemble the dish. It is not recommended to assemble the entire dish in the slow cooker insert and refrigerate it overnight, as the sausage may begin to soften or the vegetables may absorb too much moisture before the cooking process even begins.

Serving ideas

Serve this dish directly from the slow cooker, using a large spoon to ensure each portion includes a balance of sausage and root vegetables. It is best enjoyed hot, straight out of the vessel, to capture the full aroma of the herbs and the richness of the buttery broth. Consider serving with a side of crusty bread to soak up the remaining juices, which are arguably the most flavorful part of the meal.

For a complete dining experience, pair this meal with a crisp green salad tossed in a light vinaigrette. The brightness of the salad provides a refreshing contrast to the hearty, savory nature of the slow-cooked vegetables and sausage.

Ensure that each serving is plated carefully to maintain the visual appeal of the tender vegetables and the browned edges of the sausage, presenting a rustic yet well-composed dinner that is sure to satisfy.

Frequently asked questions

Recipe card

Crockpot Harvest Sausage and Root Vegetables

Prep 15 minCook 4 hRest 5 minTotal 4 h 20 minServes 4

Ingredients

• 1 lb smoked sausage, sliced into thick coins
• 2 cups carrots, chopped into chunks
• 2 cups parsnips, chopped into chunks
• 2 cups red potatoes, chopped into chunks
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 3 tbsp melted butter
• 1 cup chicken broth

Instructions

1. Place the sliced smoked sausage coins in an even layer at the bottom of the slow cooker insert. Ensure they cover the entire base to provide a flavorful foundation for the vegetables.
2. Layer the chopped carrots, parsnips, and red potatoes directly on top of the sausage. Distribute them evenly so they cook uniformly throughout the slow cooking process.
3. Sprinkle the dried rosemary and thyme over the vegetables. Pour the melted butter and chicken broth over the entire mixture to provide moisture and flavor during the long cook time.
4. Cover the slow cooker and cook on low for 4 hours, or until the vegetables are fork-tender and the sausage is heated through. Ensure the internal temperature of the sausage reaches 160°F (71°C). Let the dish rest for 5 minutes before serving to allow the juices to settle.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

18.5 g

Carbohydrates

28 g

Fat

26 g

Fiber

5 g

Sugar

6 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.