A hearty oven-baked casserole with juicy sausages, tender potatoes, roasted vegetables, and savory herb gravy.

1 1/2 pounds baby potatoes, halved

3 carrots, peeled and cut into 2-inch pieces

2 red onions, cut into wedges

2 garlic cloves, minced

2 tablespoons olive oil

2 teaspoons dried thyme

1 teaspoon dried oregano

Salt and black pepper, to taste

8 to 10 chicken, turkey, or beef sausages

Cooking spray, optional

2 tablespoons unsalted butter, melted

2 1/2 tablespoons all-purpose flour

2 cups vegetable broth

Fresh thyme, optional garnish

Cook Mode Prevent your screen from going dark

1. Preheat the oven to 390°F, or 350°F for convection.

2. Add the potatoes, carrots, onions, garlic, olive oil, thyme, oregano, salt, and pepper to a large bowl. Toss until well coated.

3. Add the sausages and gently toss to coat them lightly.

4. Transfer everything to a large roasting pan, keeping the sausages on top of the vegetables.

5. In the same bowl, whisk together the melted butter and flour until smooth.

6. Slowly whisk in a little vegetable broth, then add the rest and whisk again.

7. Pour the gravy mixture down the side of the pan, avoiding pouring it directly over the sausages.

8. Lightly spray the sausages with cooking spray, if desired.

9. Bake for 25 minutes, then turn the sausages over.

10. Bake for another 20 to 25 minutes, until the sausages are browned and the potatoes are tender.

11. Serve warm with the gravy spooned over the sausages and vegetables. Garnish with fresh thyme if desired.

Use chicken, turkey, or beef sausages depending on your preference.

Avoid overcrowding the roasting pan for better browning.

Fresh thyme adds extra flavor just before serving.