Grilled vegetables and sausages pan

  • Preparation 45 min
  • Cooking 55 min
  • Servings 4
  • Freezing Absolutely



  • 15 small potatoes, cut in 2 or 3 pieces
  • 2 yellow onion, cut in big wedges
  • 5 big Nantes carrots, cut in half lengthwise and crosswise
  • Olive oil
  • 1/2 teaspoon Provence herbs
  • 8 mixed pork sausages (Italian, Toulouse, tomato and basil etc.)
  • 325 g asparagus, stems removed and cut in half lengthwise
  • 1 big fennel bulb, top and bottom removed, cut in half then sliced
  • 8 big garlic cloves, unpeeled
  • Salt and ground pepper



  • Preheat the oven at 425°F.
  • On your bigger ever cooking tray (or on two), add potatoes, onions and carrots. Add a good drizzle of olive oil, about 3 tablespoons, Provence herbs, season with salt and pepper then toss well.
  • Place in the oven and cook for 20 minutes to roast the life out of them. Toss halfway.
  • Remove from the oven and add sausages, asparagus, fennel, and garlic cloves. Add a drizzle of olive oil then toss well with the rest. Place back in the oven and cook for about 30-35 minutes or until potatoes are tender and sausages are cooked and grilled. Toss from time to time. Serve with a fresh arugula salad !