One-pan wonder
This is why you're going to adore this recipe:
- Perfect for both busy weeknights and lazy weekends
- Balanced meal with protein, fiber, and lots of veggies
- One pan = fewer dishes and less stress
- Dairy-free and Gluten-free
- Works with chicken, turkey, pork, or even plant-based sausages
- Kid-friendly and great for meal prep
Storing
You can prepare roasted sausages with chickpeas and vegetables fresh in about an hour, or save the leftovers to enjoy the next day.
Simply store the dish in a sealed container in the refrigerator for up to three days. When you’re ready to eat, just reheat and serve—it’s just as delicious as when freshly made.
How to make Easy Roasted Sausages and Veggies at home (video)
Check this short video to master making Easy Roasted Sausages and Veggies at home.
Next, try these one-pan recipes
- Lentil Salad with Sausages
- Baked Vegetable Frittata
- Zucchini Boats with Ground Beef
- Sheet Pan Pizza
- Greek Moussaka
- Vegetable Lasagna
- Best Lasagna
Made in collaboration with Podravka d.o.o.
METHOD
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preparation
Place the rack in the center of the oven and preheat to 190 °C / 375 °F (fan) or 200 °C / 390 °F (conventional).
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cook the sauce
Place a large enameled baking dish or a large cast-iron pan over medium heat. Add olive oil. Cut the onion, carrot and bell peppers into large pieces. Stir and sauté for 5 minutes. Add tomato paste and passata, and cook for another 2 minutes. Season with sweet paprika, thyme, and oregano. Stir and cook for another minute.
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DODAMO PREOSTALO ZELENJAVO IN MESO
Add chickpeas and green beans to the vegetables. Pour in the vegetable stock. Wait for it to come to a boil, then arrange the sausages on top.
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roast and serve
Place the sausages with the vegetables in the oven and bake for 45–50 minutes at 190 °C / 375 °F (fan-assisted) or 200 °C / 390 °F (conventional settings). Once the dish is done, optionally sprinkle with chopped parsley and serve.
