Balsamic roasted sausages with red veg

Balsamic roasted sausages with red veg

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(51 ratings)

Prep: 5 mins Cook: 35 mins


Serves 4
Make this dish a meal in a pan by stirring through some chickpeas or butter beans for the final five minutes

Nutrition and extra info

Nutrition: per serving

  • kcal412
  • fat28g
  • saturates8g
  • carbs25g
  • sugars18g
  • fibre3g
  • protein18g
  • salt1.48g
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  • 3 red onions, cut into wedges
  • 3 red peppers, deseeded and cut into quarters
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 8 sausages
  • 250g cherry tomatoes
  • few thyme sprigs (optional)


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tbsp clear honey


  1. Heat oven to 200C/180C fan/gas 6. Put the onions and peppers in a roasting tin, drizzle over the oil and vinegar and season well. Roast for 10 mins.

  2. Nestle the sausages, tomatoes and thyme, if using, in and around the veg, drizzle over the honey and cook for 25 mins more or so, turning the sausages halfway, until the sausages are cooked and everything is golden and sticky. Serve with mustard mash or crusty bread.

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Comments, questions and tips

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5th Apr, 2013
I cooked this for about 10 minutes longer than the recipe as I wasn't convinced that the sausages were cooked. I also added some sweet potatoe chunks to bulk out the recipe and served it with crusty bread. Fabulous tasting and would definitely cook again!!
20th Mar, 2013
Great recipe. I added mushrooms as I had some, but next time will try the chickpeas and butter beans. Took a little longer than the recipe suggested for the onions to cook through. Served with the mustard mash, and peas and it went down a treat.
10th Mar, 2013
My sister and I love this recipe and have made it on numerous occasions - every thinks it's fab !!!
28th Feb, 2013
I did this and also added in Pink Lady apples and a few fennel seeds. It made it taste completely different and yet still a cheap dish.
6th Feb, 2013
This is a great, flexible midweek meal. We didn't have any tomatoes or peppers in and had vegetables to use up, so we roasted the sausages with butternut squash, onion, iron cap squash, courgette, sweet potatoes, a few cloves of garlic and some fresh thyme. The olive oil and balsamic vinegar gave the vegetables and sausages a lovely sauciness. We added some halved black olives for the last 10 minutes or so for a different flavour and texture. We also put in two chillis sliced in half to give a gentle spiciness to the dish. I'll make this again, and will carry on experimenting...
22nd Jan, 2013
Fab recipe, I cooked it with butter-beans, really easy dish and sooooo tasty.
3rd Nov, 2012
Anyone tried this in a slow cooker ? with precooked sausages x
19th Aug, 2012
We make this with Quorn sausages for an even healthier and just as tasty version. This is now one of our favourites - quick and easy to make and really delicious.
20th May, 2012
Delicious, didn't use honey as didnt have any and cooked for a lot longer than advised - 50 mins instead of 25 to brown the sausages and give the veg a stickier texture
13th May, 2012
Went down a treat with the grown ups but not so much with the kids. Used herb, pork and bean sausages and added cannelini beans towards the end.


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