An idiots guide to roasted veg and sausages
Discussion
Ok im the idiot and this is my guide.
I have made this loads of times, posted the pics in the photo of my dinner thread and people ask me how its made. Rather than clutter up that thread with how i do it I thought I would start a new one. I actually went to bed an hour ago and could not sleep so I thought I would do something until I felt sleepy.
Ok you want to get a load of new potatoes, cut them in half and boil them for 15/20 mins until you can slide a knife into them easily. I go for 15 mins. Pour some olive oil into a roasting dish, I use the good stuff, extra virgin, just because its funny to slip virgin into a sentance. Then with slotted spoon tansfer them to a roasting dish. You may want some extra olive oil over the top and sprinkle some herbs over that.
Ok the herbs are Oregano, Basil, Bay leaves, Sage and Thyme. If your a lazy git like me Sainsburys do something called Italian Herb Seasoning wich contains all of the above. Bang it into the oven about 180 degrees for 15 mins then lob in your sausages like this.
Then bang it back in the oven for 20 mins
Chop up some aubergine, courgette, bell peppers, 1/4 a red onion, a few cloves of garlic and some tomatoes. Take your roasting dish out of the oven and chuck it all on. Give it a mix and pour over some more oil and herbs
Another 25 mins it sould look like this,
as usual I put too much in and the bits at the bottom steam rather than roast, but they create a lovely vegy juice. anyway give it another stir, keeping the sausages on top to make sure they cook though. Rememeber between each of these stages you have just enough time to watch some TV and neck another can of lager, not that I do of cource
Dish it up and it should look something like this
Then you can put your feet up and drink the rest of the crate of lager. Ovviouly this lst part is optional.
I have made this loads of times, posted the pics in the photo of my dinner thread and people ask me how its made. Rather than clutter up that thread with how i do it I thought I would start a new one. I actually went to bed an hour ago and could not sleep so I thought I would do something until I felt sleepy.
Ok you want to get a load of new potatoes, cut them in half and boil them for 15/20 mins until you can slide a knife into them easily. I go for 15 mins. Pour some olive oil into a roasting dish, I use the good stuff, extra virgin, just because its funny to slip virgin into a sentance. Then with slotted spoon tansfer them to a roasting dish. You may want some extra olive oil over the top and sprinkle some herbs over that.
Ok the herbs are Oregano, Basil, Bay leaves, Sage and Thyme. If your a lazy git like me Sainsburys do something called Italian Herb Seasoning wich contains all of the above. Bang it into the oven about 180 degrees for 15 mins then lob in your sausages like this.
Then bang it back in the oven for 20 mins
Chop up some aubergine, courgette, bell peppers, 1/4 a red onion, a few cloves of garlic and some tomatoes. Take your roasting dish out of the oven and chuck it all on. Give it a mix and pour over some more oil and herbs
Another 25 mins it sould look like this,
as usual I put too much in and the bits at the bottom steam rather than roast, but they create a lovely vegy juice. anyway give it another stir, keeping the sausages on top to make sure they cook though. Rememeber between each of these stages you have just enough time to watch some TV and neck another can of lager, not that I do of cource
Dish it up and it should look something like this
Then you can put your feet up and drink the rest of the crate of lager. Ovviouly this lst part is optional.
Ross1988 said:
Manic, with your drumsticks, is it a similar time and heat setting?
When I do this with chicken I usually use a seperate roasting dish for the chicken because of the fat that comes out. I have some drumsticks and thighs to do this again tonight and the pack says 190 for 35 mins.
To be honest I don't mind all the fat and juice that comes out and mixes with the spuds 
If the wife is around I usually roast the drumsticks seperately (on a grill so they drip clean) and mix them in with the rest for 20 minutes or so.
Should she ever get her way the drumsticks would be skinned first
If the wife is around I usually roast the drumsticks seperately (on a grill so they drip clean) and mix them in with the rest for 20 minutes or so.
Should she ever get her way the drumsticks would be skinned first
Personally I'd be outing the tomatoes and putting butternut squash in.
Very often have roasted veg (without bangers) spuds, onions, squash, sweet potato, carrots, parsnips, anything else to hand, but no toms, never, oh no, but that is just down to personal choice.
Mixed herbs, rosemary, maybe a touch of oregano.
Very often have roasted veg (without bangers) spuds, onions, squash, sweet potato, carrots, parsnips, anything else to hand, but no toms, never, oh no, but that is just down to personal choice.
Mixed herbs, rosemary, maybe a touch of oregano.
I do a similar thing with fish, boil the potatoes for 15 mins, then drain, slice and mix in a dish with green peppers and olive oil and shove it in the oven for 35mins.
At that point if all is virtually how you like your pots and green peppers place a whole fish or fillets on top and drizzle with olive oil and season,pop it back in the oven for about 15 - 20 mins and serve
At that point if all is virtually how you like your pots and green peppers place a whole fish or fillets on top and drizzle with olive oil and season,pop it back in the oven for about 15 - 20 mins and serve
I do something similar, either with peppers/courgettes/aubergines/onions/garlic/chillies, or potatoes/sweet potatoes/swede/butternut squash/beetroot/onions/garlic/chillies.
'Mediterranean' or 'Asian' treatments work equally well:
For 'Mediterranean' I drizzle over olive oil, herbs, seasoning and then let it stew for an hour or so before throwing it all in a hot oven.
For 'Asian' I add chopped ginger, some sesame oil and soy sauce, then let it stew for an hour or so before throwing it all in a hot oven.
Both treatments are great with sausages/burgers/kebabs.
'Mediterranean' or 'Asian' treatments work equally well:
For 'Mediterranean' I drizzle over olive oil, herbs, seasoning and then let it stew for an hour or so before throwing it all in a hot oven.
For 'Asian' I add chopped ginger, some sesame oil and soy sauce, then let it stew for an hour or so before throwing it all in a hot oven.
Both treatments are great with sausages/burgers/kebabs.
Ilikebeaver said:
The great thing was that I didn't need to boil the spuds. I was in lazy mood, so wanted to do it all at once and it worked perfectly with no faffing about
Glad it worked out for you. I always par boil spuds if roasting. I did a pork stew with new potatoes in it and assumed they would cook though with the rest of the dist but they were still a little hard 
If you fancy a change after all these years, I put my potatoes cut in big chunks in the oven on top of chopped onion & bacon along with herbs. Then the magic bit, pour in some chicken stock from s cube to cover up to about 2/3rds of the potatoes. Over time the potatoes soften taking in the salty flavours of stock & bacon, then as the stock levels go down the potatoes begin to roast. End result is potatoes which are soft & fluffy at the bottom & crispy at the top with great flavour all through. Sure you could still chuck your sausages in too!
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