Description
This one-pan wonder is packed with juicy sausages, roasted vegetables, and bold flavors. It’s a no-fuss, comforting meal that’s perfect for busy weeknights—just toss everything on a tray, bake, and enjoy!
Ingredients
Units
Scale
- 8 good-quality sausages (pork, chicken, or veggie)
- 1 lb (450g) baby potatoes, halved
- 2 large carrots, sliced into thick rounds
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or rosemary)
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 tablespoon balsamic vinegar (optional, for extra flavor)
For garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
Instructions
1. Preheat the oven
- Preheat your oven to 400°F (200°C) and line a large baking tray with parchment paper.
2. Prepare the vegetables
- In a large bowl, toss the potatoes, carrots, peppers, and onion with olive oil, garlic, smoked paprika, thyme, oregano, salt, and pepper.
3. Assemble the traybake
- Spread the vegetables evenly on the prepared baking tray.
- Place the sausages on top of the vegetables. Drizzle with balsamic vinegar if using for an extra tangy kick.
4. Bake
- Roast for 35–40 minutes, turning the sausages halfway through, until the sausages are golden and cooked through and the vegetables are tender.
- If you want crispier sausages, broil for an additional 2–3 minutes at the end.
5. Garnish and serve
- Sprinkle with fresh parsley and a little Parmesan cheese (optional).
- Serve hot, with mustard or your favorite dipping sauce on the side.
Notes
- Swap out veggies based on what you have—zucchini, broccoli, or cherry tomatoes work great.
- Use vegetarian sausages for a plant-based version.
- Add a drizzle of honey for a touch of sweetness if you’re using spicy sausages.