These easy sausages with roasted seasonal vegetables recipe makes a great quick and easy mid-week family meal kids will love!
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Sausages and roasted vegetables make the perfect pair, and today's recipe is packed with a colourful seasonal vegetables and delicious British sausages, a yummy easy meal that the whole family can enjoy.
This week is British Sausage week and I'm joining in by sharing several sausage recipes here on the blog, the best way I could think of to celebrate the humble sausage!
Sausages are a real staple for family meals in our house, I regularly cook them because they are quick, easy, great value for money and always a hit with the whole family. There are so many different varieties and flavours available, I like to try something different every time to help keep things interesting.
When it comes to buying sausages, I try to buy the best quality ones I can afford as the better quality sausages tend to have a higher meat content without too much in the way of fillers. One thing to look out for when buying sausages is the Red Tractor logo. Sausages that depict a Red Tractor logo are traceable and have been produced responsibly ensuring that it is quality food that you can trust.
Sausages and Roasted Vegetables
Ingredients:
- 1 small squash*
- 500g baby potatoes
- 6 garlic cloves
- 1 tbs olive oil
- 1 tsp dried mixed herbs
- salt & black pepper
- 1 red pepper
- 1 yellow pepper
- 1 courgette
- 1 large red onion
- 10 fresh premium pork chipolata sausages
Method:
Preheat the oven to 200°C (Gas mark 6/390°F).
Prepare the squash - wash the outside by giving it a scrub all over under a running tap then pat dry. Slice the squash in half and scoop out the seeds with a spoon. Cut the top (stalk) and bottom off each piece and discard. Cut the rest of the squash into bite sized pieces, leaving the skin on.
Wash and pat dry the potatoes and slice into bite sized pieces.
Add the squash and potatoes to a large roasting tin along with the whole garlic cloves (still in their papery skin) and olive oil. Sprinkle over the dried herbs and season with a little salt and pepper.
Shake the vegetables around in the roasting tin until completely coated in the oil.
Pop the roasting tin in the oven for 10 minutes.
Whilst the squash and potatoes are roasting, prepare the rest of the vegetables - deseed and chop the peppers into bite sized pieces, wash and cut the courgette into bite sized pieces and peel and roughly chop the onion.
After 10 minutes in the oven, remove the roasting tin, give it a good shake, add the peppers to the pan, and return to the oven for a further 10 minutes.
Once 10 more minutes have passed, remove the roasting tin again, add the courgette and onion to the pan and give it another shake before returning to the oven. Roast for another 20 minutes, checking regularly and giving the pan a shake half way through if needed to ensure that the vegetables cook evenly.
Meanwhile, cook the sausages according to pack instructions. We prefer to grill ours to keep the meal a little healthier.
Once the vegetables have finished roasting, add the sausages to the roasting tin, season with a little more salt and black pepper to taste and serve immediately.
Notes: *I use a lovely seasonal squash when I can find one, but butternut squash will also work nicely for this recipe if you can't find anything else.
The skin of most squashes (including the butternut squash) is edible and softens when slow roasted, so as long as you clean it first there's no need to peel the squash for this recipe.
If you enjoyed this recipe, you might like these kid friendly sausage recipes too:
Hot Dogs with Rainbow Vegetables
For more easy family friendly dinner ideas and recipes, check out the Family Friendly Meals section here on the Eats Amazing blog or pop over and follow the Eats Amazing recipes Pinterest board for fresh and seasonal inspiration all the year around!
Grace
Disclosure: This recipe was commissioned by Love Pork in support of British Sausage Week. I was compensated for my time and the cost of ingredients, however all opinions expressed in this post are my own.
Sausages & Roasted Vegetables
Ingredients
- 1 small squash*
- 500 g baby potatoes
- 6 garlic cloves
- 1 tbs olive oil
- 1 tsp dried mixed herbs
- salt & black pepper
- 1 red pepper
- 1 yellow pepper
- 1 courgette
- 1 large red onion
- 10 fresh premium pork chipolata sausages
Instructions
- Preheat the oven to 200°C (Gas mark 6/390°F).
- Prepare the squash – wash the outside by giving it a scrub all over under a running tap then pat dry. Slice the squash in half and scoop out the seeds with a spoon. Cut the top (stalk) and bottom off each piece and discard. Cut the rest of the squash into bite sized pieces, leaving the skin on.
- Wash and pat dry the potatoes and slice into bite sized pieces.
- Add the squash and potatoes to a large roasting tin along with the whole garlic cloves (still in their papery skin) and olive oil. Sprinkle over the dried herbs and season with a little salt and pepper.
- Shake the vegetables around in the roasting tin until completely coated in the oil.
- Pop the roasting tin in the oven for 10 minutes.
- Whilst the squash and potatoes are roasting, prepare the rest of the vegetables – deseed and chop the peppers into bite sized pieces, wash and cut the courgette into bite sized pieces and peel and roughly chop the onion.
- After 10 minutes in the oven, remove the roasting tin, give it a good shake, add the peppers to the pan, and return to the oven for a further 10 minutes.
- Once 10 more minutes have passed, remove the roasting tin again, add the courgette and onion to the pan and give it another shake before returning to the oven. Roast for another 20 minutes, checking regularly and giving the pan a shake half way through if needed to ensure that the vegetables cook evenly.
- Meanwhile, cook the sausages according to pack instructions. We prefer to grill ours to keep the meal a little healthier.
- Once the vegetables have finished roasting, add the sausages to the roasting tin, season with a little more salt and black pepper to taste and serve immediately.
Notes
I hope you will want to try this easy recipe, please pin it if you do!
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