Oven-Broiled Sausage, Pepper and Potato Tray
Sausages, peppers and red onion roasted with paprika until the edges char, with golden potato wedges soaking up the pan juices. A one-pan dinner with no stovetop needed.
- Total
- 65 min
- Prep 15 · Cook 45 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Grilling
- Savory
- Oven
- One pan
Instructions
-
Heat the oven to 220°C (200°C fan) and set a rack in the upper third. Cut the potatoes into 2 cm wedges, the peppers into 2 cm strips and the red onion into 1 cm wedges.
~10 min
Cut the potatoes no larger than 2 cm so they finish in the same window as the sausages; bigger wedges stay raw in the middle while the sausage overcooks.
-
In a large bowl, toss the potatoes, peppers and red onion with 3 tbsp olive oil, 2 tsp paprika, 1 1/4 tsp salt and 1/2 tsp black pepper until every piece is coated.
~5 min
Coating every piece evenly in oil and spices prevents uneven charring and lets the seasoning distribute rather than clump.
-
Spread the vegetables on the sheet pan in a single layer, cut sides down, and roast for 20 minutes, until the potatoes are starting to brown at the edges.
~20 min
A single layer with cut sides down maximizes contact with the hot pan, so vegetables brown instead of steaming.
Roasting Spread vegetables in a single layer with cut sides down and leave space between pieces; crowding traps steam and they will soften instead of browning.
-
Turn the oven to broil (grill). Nestle the 6 sausages among the vegetables, spacing them so they sit on the pan, and broil for 12 minutes.
~12 min
Nestling sausages on the pan rather than on top of vegetables lets them brown directly and drip fat onto the vegetables.
Roasting Spread vegetables in a single layer with cut sides down and leave space between pieces; crowding traps steam and they will soften instead of browning.
Grilling Broil in the upper third and watch closely after 6 minutes; move pieces catching too fast to cooler edges so nothing burns before the sausage reaches temperature.
-
Turn the sausages and stir the vegetables. Broil 8 to 10 minutes more, until the sausages are browned and reach 71°C (160°F) in the centre and the potato edges are charred.
~10 min
Turning and stirring exposes new surfaces to the broiler's direct heat so everything browns evenly instead of burning on one side.
Broiling is fierce and uneven: keep the pan in the upper third but watch the peppers after 6 minutes, and move pieces that are catching too fast to the cooler edges.
Grilling Broil in the upper third and watch closely after 6 minutes; move pieces catching too fast to cooler edges so nothing burns before the sausage reaches temperature.
-
Rest the pan 5 minutes so the juices settle, then spoon the pan juices over the vegetables and serve straight from the pan.
~5 min
Resting lets the sausages reabsorb juices so they stay moist and the pan juices concentrate for spooning over.