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Ingredients
1 1/2 Pounds baby potatoes, halved
3 Carrots, peeled & cut into 2" pieces
2 Red onions, each cut into 8 wedges
2 Garlic cloves, minced
2 Tablespoons olive oil
2 Teaspoons dried thyme
1 Teaspoon dried oregano
Salt & pepper
6 Italian sausages
2 Tablespoons unsalted butter, melted
2 1/2 Tablespoons all purpose flour
2 Cups beef broth
Instructions
Preheat oven to 390�F
.
Place vegetable ingredients in a large bowl and toss well to coat.
Add sausages and toss briefly.
Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep. Rearrange sausages so they are on top.
Gravy
In the same bowl used for the vegetables, add butter and flour. Whisk.
Add a bit of beef broth and whisk, then whisk in remaining broth. (Don't worry if you end up with some floating butter bits)
Pour down the side of the pan (don't pour over the sausages or veggies).
Optional: Spray sausages with oil - browns slightly better (especially lean sausages).
Bake for 25 minutes. Turn sausages. Spray again with oil (optional) then bake for a further 25 minutes or until sausages are browned and potatoes are soft.
Serve Sausages and Vegetables with Gravy on top, garnished with fresh thyme leaves if desired. (See notes for Gravy thickness adjustment)