Sheet Pan
Sausages & Veg

Ingredients

• 8 thick beef or pork sausages
• 500g baby potatoes, halved
• 2 medium carrots, cut into chunks
• 1 red capsicum, cut into strips
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried mixed herbs
• 1 teaspoon smoked paprika
• Salt and pepper
• Wholegrain mustard and crusty bread to serve (optional)

Method

1. 1
   Preheat oven to 200°C. Place baby potatoes and carrots on a large baking tray. Toss with 2 tbsp olive oil, smoked paprika, herbs, salt, and pepper. Spread out evenly. Roast 10 minutes.
2. 2
   Remove tray. Add capsicum, zucchini, and red onion. Drizzle remaining olive oil and balsamic vinegar over vegetables. Toss to coat.
3. 3
   Nestle sausages between the vegetables on the tray.

   Don't pile everything up — a single layer means everything roasts rather than steams.

4. 4
   Return to oven and roast 22–25 minutes, turning sausages once halfway through, until sausages are golden and cooked through and vegetables are tender with caramelised edges.
5. 5
   Serve straight from the tray. Put a pot of wholegrain mustard on the table and let everyone dip.

Notes & Swaps