Sometimes you just need a quick and easy dish that you can throw in the oven and let things take care of themselves. This is one of those recipes. An all-year-round dish that everyone can agree on is simple, tasty and satisfying.
Serves 4
INGREDIENTS
Vegetables
- 700g baby potatoes, halved
- 3 carrots, peeled and cut into 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
Sausages
- 8-12 sausages (700g-1kg)
- Oil spray (optional)
Gravy
- 2 tbsp/30g melted butter, unsalted
- 2 1/2 tbsp flour (plain/all purpose)
- 2 cups/500ml beef broth (or chicken)
- Fresh thyme, for garnish (optional)
INSTRUCTIONS
- Preheat oven to 200°c (standard) or 180°c (fan oven)
- Place vegetable ingredients in a large bowl. Toss well to coat.
- Add sausages and toss briefly.
- Transfer into roasting pan. The pan should be large enough to ensure the vegetables are stacked about 2 deep and arranged to place the sausages on top.
Gravy
- In the same bowl (used for the vegetables), add butter and flour. Whisk.
- Add a bit of beef-broth and whisk, then whisk in remaining broth.
- Pour down the side of the pan (don't pour over the sausages or veggies).
- Optional: Spray sausages with oil - browns slightly better (especially lean sausages).
Baking
- Bake for 25 minutes. Turn sausages. Spray again with oil (optional) then bake for a further 25 minutes or until sausages are browned and potatoes are soft.
- Serve sausages and vegetables with gravy on top, garnished with fresh thyme leaves if desired.
