Roasted Sausage with Courgette
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and requires just one pan. The beauty of roasting everything together is that the sausages release their flavors into the courgettes while the garlic and tomatoes create this incredible caramelized base. Courgettes are wonderfully low in calories and packed with vitamin C, so you're getting something genuinely wholesome alongside those juicy Italian sausages. The fresh rosemary and thyme add such a wonderful Mediterranean feel, and honestly, the whole thing tastes far more impressive than the minimal effort it takes.
Ella x
Ingredients
- 8italian pork sausages(about 600g total)
- 3courgettes(cut into 2cm rounds)
- 1red onion(cut into wedges)
- 6garlic cloves(smashed)
- 200 gcherry tomatoes
- 4 tablespoonsolive oil
- 3fresh rosemary sprigs
- 2fresh thyme sprigs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbalsamic vinegar
- 1lemon(zest and juice)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Pat the sausages dry with paper towels to help them brown evenly.
Tip: Dry sausages brown better and develop a golden crust.
- 2
Arrange the courgette rounds and red onion wedges on a large roasting tray, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss well.
- 3
Create space in the centre of the tray and place the sausages on top of the vegetables. Scatter the garlic cloves, cherry tomatoes, rosemary, and thyme around the sausages.
Tip: Nestling sausages on top prevents them from steaming underneath.
- 4
Drizzle the remaining 2 tablespoons of olive oil over the sausages and vegetables. Season everything with an additional pinch of salt and pepper.
- 5
Roast in the preheated oven for 25-30 minutes, stirring the vegetables halfway through, until the sausages are cooked through and golden, and the courgettes are tender and slightly caramelised.
Tip: The sausages are done when they reach 160°C internal temperature.
- 6
Remove from the oven and drizzle with balsamic vinegar and fresh lemon juice. Scatter the lemon zest over the top.
Tip: The acidity brightens all the flavours beautifully.
- 7
Serve immediately while hot, spooning the pan juices over each portion. Accompany with crusty bread or a simple green salad if desired.
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