Sheet-Pan Sausages and Peppers
One tray, one temperature, and a staggered start so nothing is either raw or leathery.
- Prep
- 10m
- Cook
- 35m
- Total
- 45m
- Serves
- 4
- Effort
- Easy
Scale
Units
Method
Tap a step number to mark it done. Tap an ingredient once for got it, twice for need it.
| 3 | Toss and spread in a single layer 8m A single layer with gaps. Crowded vegetables steam and never brown. | Roast at 220°C / 425°F, adding the sausages after 10 minutes 35m The vegetables need a head start; the sausages would dry out over the full time. | |
| 2 | |||
| 500 g | |||
| 3 tbsp | |||
| 1 tsp | |||
| 1 tsp | |||
| 8 | |||
| 1 tbsp | |||
| a handful |
-
Toss and spread in a single layer
8m- red peppers 3
- red onions 2
- new potatoes 500 g
- olive oil 3 tbsp
- fennel seeds 1 tsp
- salt 1 tsp
A single layer with gaps. Crowded vegetables steam and never brown.
-
Roast at 220°C / 425°F, adding the sausages after 10 minutes
35m- from 1 Toss and spread in a single layer
- pork sausages 8
- balsamic vinegar 1 tbsp
- parsley (optional) a handful
The vegetables need a head start; the sausages would dry out over the full time.
Staggering, not compromise
Most one-tray dinners fail because everything goes in at once and the timings do not match. Potatoes want 35 minutes at this heat; sausages want 25. Adding the sausages ten minutes late costs nothing and means both are right.
Notes
- One layer, and use the biggest tray you own. Two trays beats one crowded one.
- Cut onions through the root so the wedges hold together.
- The splash of vinegar at the end is what stops it tasting flat and oily.