Description
A comforting one-pan dish featuring hearty sausages, tender potatoes, and colorful vegetables, topped with homemade gravy.
Ingredients
Scale
- 700g / 1.4 lb baby potatoes, halved
- 3 carrots, peeled and cut into 2” / 5cm pieces
- 2 red onions, each cut into 8 wedges
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 8 – 10 sausages (500-700g / 1-1.4lb)
- Oil spray (optional)
- 2 tbsp / 30g melted unsalted butter
- 2 1/2 tbsp flour (plain / all purpose)
- 2 cups / 500 ml beef broth (or chicken)
- Fresh thyme, for garnish (optional)
Instructions
- Preheat your oven to 200C/390F (standard) or 180C/350F (fan/convection).
- In a large bowl, combine the halved baby potatoes, chopped carrots, red onion wedges, and minced garlic. Drizzle with the olive oil, and season with thyme, oregano, salt, and pepper. Toss until everything is well coated.
- Add the sausages to the bowl with the seasoned vegetables and toss briefly.
- Pour the mixture into a roasting pan, stacking the vegetables about two deep, and arrange the sausages on top.
- Bake for about 30-35 minutes until the sausages are golden and cooked through, and the vegetables are tender.
- In a small saucepan, melt the butter over medium heat, add flour and whisk. Slowly pour in the beef broth, whisking until thickened, about 5-7 minutes.
- Remove the dish from the oven, drizzle with gravy, and garnish with fresh thyme if desired.
Notes
Pair with crusty bread or a simple green salad for a well-rounded meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg