Sausage Supper
Savor the hearty simplicity of a one-pan **Sausage Supper**, perfect for busy weeknights or cozy family meals. This vibrant dish features an irresistible combination of savory sausages—choose from pork, chicken, or plant-based options—nestled alongside caramelized baby potatoes, tender carrots, sweet red bell peppers, and rich red onions. Tossed with olive oil and seasoned generously with garlic, smoked paprika, oregano, and thyme, every bite is bursting with flavor. Roasted to golden perfection in just 40 minutes, this easy sheet pan dinner minimizes effort and cleanup while delivering maximum comfort. Garnish with a sprinkle of fresh parsley for a pop of color and freshness, and serve directly from the pan for a rustic, crowd-pleasing presentation. **Quick, wholesome, and packed with flavor**, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 6 links sausages (pork, chicken, or plant-based)
- 500 grams baby potatoes, halved
- 3 medium carrots, peeled and cut into chunks
- 1 large red bell pepper, sliced
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it with oil.
Place the halved baby potatoes, carrot chunks, sliced red bell pepper, and red onion wedges in a large mixing bowl.
Drizzle the vegetables with 2 tablespoons of olive oil, and sprinkle with the minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper. Toss well to evenly coat the vegetables in the oil and seasonings.
Spread the seasoned vegetables evenly across the prepared baking sheet.
Nestle the sausage links among the vegetables on the baking sheet, ensuring they are evenly spaced for even cooking.
Drizzle the sausages with the remaining 1 tablespoon of olive oil.
Roast in the preheated oven for 35-40 minutes, stirring the vegetables halfway through cooking to ensure they cook evenly.
Check that the sausages are browned and cooked through (internal temperature should reach 74°C or 165°F for most sausages), and the vegetables are tender and caramelized at the edges.
Remove the baking sheet from the oven and let it cool for a couple of minutes.
Garnish with fresh parsley, if desired, before serving directly from the baking sheet or plating individually.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 6160 mg | 268% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 32.2 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 342 mg | 26% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4406 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
