Roasted Vegetables, Sausages and Spaghetti

You know when you've used a recipe so often you have it memorized and can't remember where it originally came from? That's what happened here. I can't take credit for it as it was originally from a recipe, but I can't recall from where... I think Today's Parent. Since their magazine redesign back in 2012 their food section features a buffet of goodies that I regularly pick from. They don't require complicated ingredients, they're time-friendly and best of all, kid-friendly too. 

You start by chopping up a red onion, 2 small peppers (whichever colour is preferred in your household), 2 carrots, and 3-4 sausages into 1 inch dice. Throw them onto a baking sheet and add to that 5-6 whole garlic cloves and a pint of cherry tomatoes. Toss the entire mixture with olive oil, basil and oregano (dried in this case, which is super convenient because not everyone always has fresh on hand). Your mixture will look like this:

 It already looks so yummy! Into the oven it goes at 200C/400F for about 20 minutes. At this point I usually put a pot of water on the stove to boil. If it boils before the 20 minutes is up I just turn it off until I'm ready to take everything out, give it a shake, and stick it back in for another 15-20 minutes. At the first 20 minute mark, take out the tray and give everything a toss and turn. Return to oven. Put your noodles in to cook. Once cooked, drain and reserve until your vegetable and sausage mixture is
done. Take the tray out and add the pasta to the tray directly, like this:

Toss the pasta so that it gets coated in the lovely natural sauce created by the veggies and sausage. The flavour of the vegetables is so rich as they've just been steam roasted with the delicious flavours from the herbs and sausage. Serve warm with some freshly grated parmesan cheese on top.

Roasted Vegetables, Sausages and Spaghetti

Prep Time: 10 minutes
Cook Time: 35-40 minutes
Weeknight Feasibility: Very Good

For this recipe you will need:
1 small red onion
2 small peppers, any colour, or 1 large 
2 carrots, peeled
5-6 garlic cloves
1 pint of cherry tomatoes
3-4 sausages, any kind, more depending on your taste and desire for a little or lots of meat
2-3 tbsp olive oil (or what I call a liberal drizzle)
1 tsp dried basil
1 tsp dried oregano
250g spaghetti

1. Preheat the oven to 200C/400F.
2. Dice the vegetables and sausage into 1" pieces. Toss the vegetables and sausage along with the pint of whole cherry tomatoes and garlic cloves onto a baking tray. Toss liberally with the olive oil and dried herbs, ensuring that everything gets coated. 
3. Place tray on centre rack of oven and roast for 20 minutes. 
4. Meanwhile, set a pot of water to boil for the pasta.
5. After 20 minutes, remove the tray and toss the mixture, unsticking vegetables and sausages if necessary and flipping everything about. Return tray to oven and continue to cook for another 15-20 minutes.
6. Cook the spaghetti until al dente and drain.
7. Remove the tray from the oven and toss the spaghetti into the mixture, ensuring it gets nicely coated with the juices from the vegetables and sausages. Serve warm with freshly grated parmesan cheese.

Serves 3 adults and one toddler.