Sausage and Roast Veg Recipe

Roasted Vegetables With Truffle Oil  Thyme

I don't know about you, but things around here can get pretty hectic when it's time for dinner mid-week.  I try to cook from scratch every day, but finding recipes that I can just leave in the oven while I'm getting on with other things is a necessity if I'm ever going to get any sleep or see Mr CC.  I've played around with this recipe for a while, and I usually change 1 or 2 ingredients depending on what's in the cupboard or veg box, but it's so easily adaptable that this is never an issue.  I'm a big believer in local and seasonal produce, so if you're anything like me this may affect what you include as well.  I find courgettes are often too mushy, and anything leafy just burns, but mushrooms work well, as do kohl rabi, carrots, beetroot etc.

Sausage and Roast Veg

Ingredients (to serve 2):

  • 4-6 sausages (preferably from your local butcher)
  • 4 large / 6 medium potatoes
  • 2 medium onions
  • 2 bell peppers
  • A handful of other veg
  • 3 sprigs of rosemary and a sprinkle of thyme
  • Salt and pepper
  • Olive oil

group of raw sausage and rosemary horizontal shoot


  1. Pre-heat the oven to 200°C/392°F.
  2. Peel and chop the potatoes into medium-sized chunks.
  3. Add the potatoes to a pan of cold water and bring to the boil.  Leave to boil for another 2-3 minutes.
  4. Drain and shake the potatoes in the pan so that they have fluffy edges.
  5. Add a little oil, salt, thyme and the rosemary to a roasting tray.  Place in the oven for 1-2 minutes until sizzling.
  6. Add the potatoes and shake so they are well covered with oil - cook for 20 minutes..
  7. At this stage also put the sausages in the oven on a separate baking tray.
  8. While the sausages and potatoes are cooking, prepare the veg: wash, peel and chop into medium-sized chunks.  Half the onions.
  9. After the 20 minutes is up, turn over the sausages and give the potatoes a good shake (you may have to scrape them from the bottom at this stage - but that just means they'll be extra crispy!
  10. Add the veg to the roasting tray with the potatoes (if you're doing this for any more than 2 people, you'll need a separate roasting tray for the veg) and coat with another layer of oil.  Season well.
  11. Cook for a further 20 minutes, or longer depending on your oven.  The veg should be crisp and the sausages browned.
  12. Serve plated up for dinner or in pitta breads for an informal get-together.

Roasted Vegetables With Truffle Oil  Thyme

I'm hungry just thinking about this now.  Enjoy!



Eleanor CheethamMeat