Low Spoon Day – Roast Sausage and Veggies

Easy roasted sausage and vegetable recipe

Today was a day. Everyone was a little bit cranky, it was cold, nobody wanted to do much of anything. But we managed to bundle up and get ourselves outside for a bit, mostly to get the little Miss outdoors and into some fresh air after most of the week spent inside. Going out at all uses up most of my energy, but after a night of terrible sleep, it’s even harder.

Midway through our outing, I realized I’d used most of my spoons and I wanted to come home and chill out and not do much of anything for the rest of the day. I came home. I rested—if by rested, you mean sat at the table writing with a cup of coffee. Unfortunately, the mind and body disconnect is a real thing with chronic illness, so I spent my afternoon resting my body and exercising my mind.

We aren’t flush enough to have a car at the moment, so it takes my husband about an hour to an hour and a half to pick up our son from kinder. Tonight, I knew he would be even more exhausted when he came home, so I decided to gather up what spoons I had left and attempt dinner on my own.

(This is not as regular an occurrence as I—and he, I’m sure—would like.)

I open the fridge. Lo and behold, both meat items we’d purchased earlier this week had gone off. Not even a day out of date and both were unusable. I bin the offending chicken and beef, with no small amount of irritation, and then rummage through what remained. Thankfully, we had a pack of Italian sausages that we’d also purchased a few days ago, and I decided to make an easy roast meal out of them. Low spoons and all, I set about rough chopping veggies and slicing up the sausage and now we’ll have a delicious roast meal with very little effort.

When you make this, don’t be like me and try to stand up the whole time. Gather the ingredients and take a chair, your walker, wheelchair, or whatever helps you get around and have a go at it.

Roast Sausage & Veggies

Serves 4
Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes
Meal type

Main Dish

Serve Hot
Delicious roasted sausages and winter vegetables for those days when cooking doesn't come easy. Low effort and high flavour.


  • 4 Carrots
  • 4 Medium Potatoes
  • 1 Medium Brown Onion
  • 4 Sausages (Italian, Kielbasa, or whatever is your fave!)
  • Dried Thyme
  • Dried Oregano
  • Dried Rosemary
  • Olive Oil
  • Minced Garlic (Or Garlic Salt if preferred.)


  • Greek Yoghurt
  • Shredded Cheese


1. Heat the oven to 200°C (fan forced) or 400°F. Line a baking tray with baking paper.
2. Rough chop carrots, potatoes, onion, and slice sausages in small chunks. Set aside.
3. Mix herbs and garlic together in a small bowl. Set aside.
4. Spread chopped carrots and potatoes on the baking tray. Drizzle with olive oil and sprinkle herb mixture over top. Toss with tongs to combine.
5. Bake carrots and potatoes for 20 minutes, or until starting to soften then remove tray from oven.
6. Move vegetables to one side. Add onion and sausages to the tray. Drizzle with olive oil and sprinkle spices over top. Toss with tongs to combine. Mix evenly with carrots and potatoes.
7. Place tray in oven and bake a further 15 minutes.
8. Remove tray from oven. Serve immediately. (I like to add a bit of Greek Yoghurt as a garnish on top. It really brings the herbs and flavours from the sausages together.)


You'll see a little sprinkle of grated cheese on my dish as we also steamed some broccoli to go along with it. Namely because my son will eat broccoli above all vegetables. Plus, I'm never gonna say no to cheese!




  1. Kada

    What a great use of your few remaining spoons and I bet it was very tasty!
    This was my low spoon and low budget one for today, after spending lots of spoons at the Museum yesterday.
    No pictures, but wanted to share because I know you’ll get it. Redid our budget and realised how much we’ve been overspending in bits and pieces here and there that added way up and why we’ve “all of a sudden” got no savings left. Cutting back heaps on a lot of things.
    Day before shopping is due, all that’s left of the veggies is some taters, 1/2 cauliflower, half a bunch of celery, some garlic and one carrot. First decided to use all of that in a lovely lentil and veg curry with a jar of simmer sauce an a tin of lentils we had in the pantry.
    Then, challenged myself to see if I could stretch it further…decided to only use cauliflower, lentils and a bit of the celery in the curry, and make celery soup with the rest. Two different meals that stretch much further, with some rice or toast alongside than a couple extra portions of the curry would have. 🙂

    1. Post

      Thank you, it was! (And husband was very happy he didn’t have to cook.) Awesome work, that sounds amazing! And two meals out of only a few ingredients, way to go! Budgeting is something we really need to work on as well. Because we have two children who are very limited on what they’ll eat, we often find our grocery budget blows any savings we could have out of the water. I hope you’ll comment often, I’d love to hear more of your ideas!

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