Roasted sausage dinner



15 min


3 servings and 10 EXTRA ROASTED SAUSAGES

* PLUS Roasting Time: 35 minutes
Roasted sausage dinner

Yvonne Duivenvoorden


  • 16 Italian sausages
  • 1 thin eggplant
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • generous pinches of salt


  • Position oven racks in top and bottom third of oven. Preheat to 400F (200C). Prick each sausage in two to three places, then place on a large, oiled rimmed baking sheet or pan. Slice zucchini into bite-sized rounds. Cut unpeeled eggplant and peppers into large chunks. Place all on another baking sheet, then drizzle with oil and sprinkle with seasonings. Stir to coat.
  • Place vegetable pan on top oven rack and sausage pan on bottom rack. Roast, switching sheets halfway through, until vegetables are tender and sausages cooked, 35 to 45 min. Serve 6 of the sausages for dinner, along with vegetables. Refrigerate remaining sausages up to 2 days or freeze up to a month.

Nutrition (per serving)

  • Calories
  • 466,
  • Protein
  • 31 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 33 g,
  • Fibre
  • 3 g,

One baking pan of sausages gives a head start to three delicious meals (see below). Up first: a hearty roast dinner with loads of good-for-you veggies.


This is a big batch recipe, please refer to the recipe for Speedy sausage-and-bean ragout for two additional meals.

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