Sheet Pan Sausage and Vegetables

What to Put on the Table With Sheet Pan Sausage and Vegetables

• Mustard
• Crusty bread
• Green salad
• Gravy

Making Sheet Pan Sausage and Vegetables, Step by Step

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan) with a large tray inside. Toss the potatoes, peppers and onion with the oil, salt, mustard and thyme.

   Mark done

2. Tip onto the hot tray, add the sausages and roast for 15 minutes.

   Mark done Start 15 min timer

3. Turn the sausages, stir the vegetables and add the courgettes. Roast for 20 minutes more, until the sausages are browned and the vegetables are tender with dark edges.

   Mark done Start 20 min timer

Notes From the Method

Cut the potatoes a little smaller than the other vegetables.

Add the courgettes later so they do not collapse.

Do not crowd the tray.

Cut a sausage open to check it is cooked.

Swaps and Variations

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Keeping What's Left

Keeps in the fridge for up to 3 days. Reheat on a tray at 200°C for 12 minutes.

Sheet Pan Sausage and Vegetables: Your Questions Answered

Sheet Pan Sausage and Vegetables Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.