Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Sausages roasted with sweet onions and peppers.
Equipment: Large roasting tray
Measures and names
Ingredients
- 8 good-quality, high-meat sausages
- 2 onions
- 2 peppers, in wedges
- 200 g cherry tomatoes
- 2 courgettes (zucchini), chunked
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar and rosemary
- Salt and black pepper
- Green salad, to serve
Method
- Heat the oven to 200°C (fan 180°C). Toss the onions, peppers, courgettes and tomatoes with the oil, balsamic, rosemary and seasoning in a large tray.
- Nestle the sausages among the vegetables.
- Roast for 30–35 minutes, turning the sausages once, until browned and cooked through and the vegetables caramelised.
- Taste the vegetables — the sausages season the tray as they cook.
- Serve straight from the tray with a green salad.
Swaps and tips
Check the label: choose sausages with at least 90% meat and no rusk or fillers. Gluten-free sausages make the whole dish gluten-free.
Add carbs for the family (optional)
For the family, add new potatoes to the tray, or serve with a Yorkshire pudding or wholegrain bread.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 22 g | 17 g | 5 g | 36 g | 494 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
