Ingredients:

  • 1 lb (450g) sausages (pork, chicken, or vegetarian)
  • 1 large red onion, cut into wedges
  • 2 bell peppers (any colour), seeded and chopped
  • 1 lb (450g) baby potatoes, halved or quartered
  • 2 carrots, peeled and sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 clove garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6).
  2. Chop the red onion, bell peppers, potatoes, and carrots as described in the ingredient list.
  3. In a large bowl, toss the chopped vegetables with 2 tablespoons olive oil, dried thyme, salt, and pepper. Ensure vegetables are evenly coated.
  4. Spread the vegetables in a single layer on the prepared sheet pan. Place the sausages amongst the vegetables, spacing evenly.
  5. Roast in the preheated oven for 25 minutes.
  6. While the vegetables are roasting, whisk together all the dressing ingredients in a small bowl or jar until well combined.
  7. Remove the sheet pan from the oven. Check that the sausages are cooked through (internal temperature 165°F/74°C). Drizzle the herby mustard dressing evenly over the sausages and vegetables. Return to the oven for the final 5 minutes.
  8. Serve immediately.