Jason treats this as a shopping-list dinner: a pack of sausages and whatever sturdy vegetables are in the drawer. The only rule he keeps is space on the pan. Crowded vegetables steam and stay pale.
Sausage should be cooked through, with no pink in the center and a hot middle. Cut a piece open to check if you do not have a thermometer.
Ingredients
- 500 g fresh sausage, such as pork or chicken sausage, cut into 5 cm pieces
- 3 carrots, peeled and cut into thick sticks
- 1 red onion, cut into wedges
- 300 g broccoli florets, or 2 bell peppers cut into strips
- 2 tablespoons olive oil
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried rosemary, or 2 fresh sprigs
- 1 tablespoon red wine vinegar, to finish
Steps
- Heat the oven to 210 C (410 F). Toss the carrots and onion with the oil, salt, pepper, and rosemary on a large sheet pan.
- Roast the carrots and onion for 10 minutes. They need a head start.
- Add the sausage and broccoli. Spread everything in one layer. If the pan is full, move half to a second pan.
- Roast for another 20 to 25 minutes, turning the sausage once, until the vegetables are browned at the edges and the sausage is cooked through in the center.
- Splash the vinegar over the hot pan and toss. The vinegar is small, but it keeps the tray from tasting flat.
Jason’s tip: If the only pan you have is crowded, use two. Browning, not extra oil, is what makes this taste roasted.
This is a home recipe, not medical or nutrition advice. Check allergens, and see the food-safety note for safe cooking temperatures.
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Allergens in this recipe: This tray uses sausage and mixed vegetables. Sausage packets often hide milk, wheat, or celery. Read the sausage label before you cook. This is home-cooking information, not medical advice. See the food-safety note.