Let Me Tell You About the Magic of Roasted Sausages and Veggies

You know those days when you just cannot (or will not) spend more than about ten minutes fiddling with dinner? Yeah, that’s where this easy roasted sausages and veggies recipe comes in. I first threw this together after a particularly rough Thursday—back when my youngest hid all the spatulas for reasons no one will ever understand. Now, it’s one of those “just get it done and get them fed” meals that, somehow, always tastes like you put in actual effort. And yes, sometimes I eat it straight from the baking tray like some kind of kitchen gremlin. No shame in that game.

Why You’ll Want to Make This (Again and Again, Probably)

I make this when the fridge is looking a little chaotic, and I don’t want to face all those mismatched vegetables. My family absolutely demolishes it almost every time, except for the brief but memorable “parsnip incident” of 2019. I think it’s the caramelized edges on the veggies (or maybe it’s just that sausages make everything better? Who knows). Plus, only one pan gets dirty, which is basically my love language on a Tuesday. And, honest moment: cleaning the oven tray is still a pain, but worth it. Oh, if you forget to line the tray—well, you’ll only do that once.

What You Need (and What You Can Swap)

About 500g (1 lb-ish) sausages: I use whatever’s cheap and cheerful—pork, chicken, veggie, you name it. My aunt swears by the fancy ones from the farmer’s market, but honestly, Tesco bangers work fine.
2-3 bell peppers: Any colors. If I’m out, I just chuck in extra onion instead and no one complains (or notices, to be fair).
1 red onion (cut chunky): White or yellow is fine if that’s all you’ve got.
2-3 potatoes: Baby potatoes don’t even need peeling—my kind of spud. Sweet potatoes totally work too, but those cook a bit faster (just keep an eye out).
1-2 carrots: If they’re looking sad and floppy, they’ll still crisp right up.
3-4 garlic cloves: Smashed, not minced. Or whatever amount feels right, honestly.
2 tablespoons olive oil: Or more if you like things buttery (sometimes I just dump in a big old slug).
1 teaspoon dried Italian herbs: Sometimes I use herbes de Provence, sometimes just a bit of rosemary from the back garden.
Salt & pepper: I probably overdo the pepper. You do you!
Optional extras: Cherry tomatoes, zucchini, a handful of green beans—whatever’s lolling about unused.

How I Actually Make This (Warts and All)

Preheat your oven to about 220C / 430F. I once tried it at 200C when I forgot to read the dial—took ages, but didn’t implode. You just want things properly hot.
Line a big baking tray with parchment, or foil if that’s what’s handy. Or nothing, if you’re feeling brave or out of parchment (but, uh, maybe soak the tray straight after).
Chop all your veggies into bitey bits—a little bigger than a dice, or whatever size makes you happy. Potatoes go in quartered unless they’re titchy, then I just halve them.
Throw all the veggies onto the tray with the garlic. Drizzle with olive oil; toss it all around with your hands. This is where I get a bit messy, but it’s kind of fun.
Scatter over the dried herbs, salt, pepper—go heavy-handed! I actually prefer a bit too much than too little here.
Lay the sausages on top. Sometimes I dot them in-between the veggies, sometimes just pile them on. Both ways work, oddly enough.
Roast for about 30 minutes. Give everything a shuffle halfway through; this is where I sneak a potato to “test” (that’s my official excuse). If the sausages aren’t busting open or looking deeply brown at 30 min, give it another 5-10 minutes.
If you’ve thrown in softer veggies like zucchini, toss them in at the halfway point so they don’t disappear into mush.
At the end, I like to let it sit for five minutes before serving. Not for any culinary reason. I just need to find my plates.

Notes Form Someone Who’s Made This Too Many Times

If you’ve cut the potatoes too big, they’ll stay annoyingly hard. I learned that the hard way—just chop ’em smaller next time if that happens.
This recipe tastes even better the next day, but, truthfully, leftovers are a concept my family doesn’t really do.
You can skip preheating the oven in a pinch, but prepare for a much less pretty result.

Mixing Things Up (Or Not…)

I once tried this with tofu chunks—don’t ask me why—and it just, well, dried out and sulked on the tray. Not great. Chickpeas though? Surprisingly decent. And parsnips, okay, they’re polarizing (the aforementioned “incident”). Sometimes I swap in shishito peppers or toss in apple wedges for a sweet twist. That’s a bit out of left field, but nice in autumn.

What You Really Need (And What To Do If You Don’t)

Large, rimmed baking tray: Really makes life easier. But if all you have are muffin tins, you can make sausage-veggie “bites” (which my kids bizarrely prefer—go figure).
Sharp knife & chopping board: Or that weird serrated knife everyone seems to have at the back of the drawer. Works in a pinch but expect some wonky veggies.

Storing Your Leftovers—If You Have Any

Honestly, in my house these leftovers never make it past lunch the next day. But if you’re one of those people with self-restraint, pop it in an airtight container; it’ll keep in the fridge for 2-3 days. I think it tastes better reheated in the oven, not the microwave (it gets a bit soggy otherwise). Haven’t tried freezing—mainly because it never survives that long, but I imagine it would work in a pinch.

How I Serve This (A Slightly Rambling Aside)

I usually just heap it onto plates, but sometimes, when we’re feeling fancy, I spoon it over a bit of fluffy rice. My partner insists on a dollop of English mustard on the side—one of those family quirks I never understood, but hey, it’s grown on me. Also, it’s weirdly excellent cold out of the fridge the next morning (try it—seriously).

Things I’ve Learned The Hard Way (Pro Tips, Kind Of)

Don’t crowd the pan too much or everything just steams—once I did two trays, and it was much better, even if I grumbled about the extra washing up.
I rushed the cooking once and ended up with chewy sausages. Take the time; your jaw will thank you.
If you’re using strong-flavored sausages, go easy on extra herbs—made that, tasted a bit like a potpourri drawer, if I’m honest.

FAQ—Yes, People Have Actually Asked Me These!

Can I use frozen veggies?: Absolutely! They’ll release a bit more water but it still works. Maybe not quite as roasty, but good for a rainy night.
What if my sausages are sticking to the tray?: Give everything a good roll in the oil before roasting! Or just scrape ’em up—the crispy bits are, honestly, quite lovely.
My veggies burned but my sausages weren’t cooked through!: This means your veggie chunks were probably too small, or maybe your oven runs hot (mine does—just turn it down a smidge next time).
Can I make this vegetarian?: Yep, plenty of veggie sausages out there; some work beautifully, others just sort of deflate. I’d say experiment until you find a favorite, and maybe go heavy on the herby stuff for flavor.

Honestly, I could talk your ear off about this recipe, but really, just try it—it’s not fancy, it’s not fussy, but I’d bet you’ll make it more than once.

Easy Roasted Sausages and Veggies