Fire-Roasted Vegetable and Sausage Hearth Bake

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 1 lb (450 g) baby potatoes, halved
• 4 medium carrots, cut in thick sticks
• 2 bell peppers (red/yellow), sliced
• 1 medium red onion, wedges
• 4 garlic cloves, smashed
• 14 oz (400 g) smoked sausage or kielbasa, sliced
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 1/2 tsp kosher salt + 1/4 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme, 1 tsp dried rosemary
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp butter (optional, for finishing)
• 2 tbsp chopped fresh parsley (optional garnish)

Do This

• 1. Heat oven to 425°F (220°C). Place a large cast-iron skillet or heavy sheet pan in the oven to preheat.
• 2. Toss potatoes, carrots, peppers, onion, and garlic with olive oil, balsamic, salt, pepper, smoked paprika, thyme, rosemary, and red pepper flakes.
• 3. Spread vegetables on the hot pan in a single layer and roast 25 minutes, stirring once, until edges are well browned and starting to char.
• 4. Slice sausage into 1/2-inch rounds. Layer sausage over the charred vegetables and gently tuck some slices down between the veggies.
• 5. Roast 15 more minutes, until sausage is browned and vegetables are tender and deeply caramelized.
• 6. Optional: Broil 2–3 minutes to add extra fire-roasted char on the top.
• 7. Dot with butter if using, scatter with parsley, adjust seasoning, and serve hot straight from the pan.

---

Why You’ll Love This Recipe

• All-in-one hearth-style dinner: sausage, potatoes, and veggies roast together in one pan.
• Deep, fire-roasted flavor from high heat, charring, and smoky spices without needing an actual fireplace.
• Flexible and forgiving: swap in your favorite vegetables or sausage and it still works beautifully.
• Rustic, cozy presentation served right from a cast-iron skillet or dark roasting pan.

Grocery List

• Produce: Baby potatoes, carrots, bell peppers, red onion, garlic, fresh parsley (optional)
• Dairy: Butter (optional), grated Parmesan for serving (optional)
• Pantry: Smoked sausage or kielbasa, olive oil, balsamic vinegar, kosher salt, black pepper, smoked paprika, dried thyme, dried rosemary, red pepper flakes (optional)

Full Ingredients

For the Fire-Roasted Vegetables

• 1 lb (450 g) baby potatoes, halved (or quartered if large)
• 4 medium carrots, peeled and cut into 2-inch sticks about 1/2 inch thick
• 2 bell peppers (red, yellow, or orange), cored and sliced into 1-inch-wide strips
• 1 medium red onion, peeled and cut into thick wedges
• 4 large garlic cloves, lightly smashed (skins removed)
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary, crumbled between your fingers
• 1/4 tsp red pepper flakes (optional, for gentle heat)

For the Sausage Layer

• 14 oz (400 g) smoked sausage, kielbasa, or fully cooked Italian sausage
• 1 tbsp olive oil (only if your sausage is very lean)

For Finishing and Serving

• 1 tbsp unsalted butter (optional, for richness)
• 2 tbsp chopped fresh parsley or fresh thyme leaves (optional)
• 2–4 tbsp freshly grated Parmesan cheese (optional)
• Additional salt and pepper to taste

Step-by-Step Instructions

Step 1: Preheat the oven and the pan

Set a rack in the center of your oven and heat it to 425°F (220°C). Place a large cast-iron skillet (12-inch) or a heavy, rimmed sheet pan inside while the oven heats. Preheating the pan helps the vegetables sear and char quickly, giving you that cozy, fire-roasted flavor.

Let the pan heat for at least 10–15 minutes, until the oven is fully preheated. While it heats, prepare your vegetables and sausage.

Step 2: Prep the vegetables

Scrub the baby potatoes and cut them in half (or quarters if they are larger) so they are all roughly bite-sized. Peel the carrots and slice them into thick sticks about 2 inches long and 1/2 inch thick so they do not burn before they become tender. Core and seed the bell peppers, then slice them into 1-inch-wide strips. Peel the red onion and cut it into thick wedges, keeping the root end intact so the wedges hold together. Lightly smash and peel the garlic cloves.

Place all the prepared vegetables and garlic into a large mixing bowl. This makes it easy to season everything evenly.

Step 3: Season the vegetables with rustic herbs

To the bowl of vegetables, add 3 tbsp olive oil and 1 tbsp balsamic vinegar. Sprinkle over 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1 tsp dried thyme, 1 tsp dried rosemary (crushed between your fingers to release flavor), and 1/4 tsp red pepper flakes if you like a little heat.

Use your hands or a large spoon to toss everything together until the vegetables are well coated and the herbs are distributed. The mixture should look glossy; if it seems dry, drizzle on another teaspoon of olive oil.

Step 4: Char-roast the vegetables

Carefully remove the hot skillet or sheet pan from the oven (use thick oven mitts). Immediately spread the seasoned vegetables onto the pan in a single, even layer. They should sizzle when they hit the surface. Crowding is okay as long as there is still a little space between pieces; if your pan is small, use two pans.

Return the pan to the oven and roast for 25 minutes, stirring once halfway through. You are looking for the potatoes and carrots to start browning deeply on their cut sides and for some of the peppers and onions to get lightly charred, especially on the edges. This char is where that “hearth bake” flavor comes from.

Step 5: Slice and layer the sausage

While the vegetables roast, slice the smoked sausage into 1/2-inch-thick rounds on a slight diagonal for a rustic look. If your sausage is very lean, toss the slices with 1 tbsp olive oil so they brown nicely.

After the vegetables have roasted for 25 minutes, pull the pan from the oven. Give the vegetables a quick stir to loosen them from the bottom, then gently spread them back into an even layer. Arrange the sausage slices over the top, layering them so some pieces rest on the vegetables and some sink slightly down into the pan. This creates delicious layers of charred vegetables and sausage, with juices mingling as everything finishes roasting.

Step 6: Finish roasting until caramelized and sizzling

Return the pan to the oven and roast for another 15 minutes, or until the sausage is browned and the vegetables are fully tender and deeply caramelized. Potatoes should be easily pierced with a fork, and the carrots should be soft but not mushy.

For an extra fire-roasted touch, switch the oven to broil for the last 2–3 minutes. Watch closely so the sausage and peppers develop a few smoky char spots without burning. Remove the pan from the oven once it looks richly browned and sizzling.

Step 7: Finish, season, and serve hot from the hearth

While the bake is still piping hot, dot the top with 1 tbsp butter, if using, and let it melt into the vegetables and sausage for a glossy finish. Taste a potato and a piece of sausage; add a pinch of extra salt or pepper if needed.

Sprinkle over chopped fresh parsley or fresh thyme for a pop of color and freshness, and, if you like, a light shower of grated Parmesan. Serve the hearth bake straight from the cast-iron skillet or roasting pan for a rustic, cozy presentation. Be sure to warn everyone that the pan is very hot, then scoop generous portions of sausage, potatoes, carrots, and peppers into shallow bowls or onto warm plates.

Pro Tips

• Cut for even cooking: Aim to cut potatoes and carrots into similar thickness so they cook through in the same amount of time as the peppers and onions.
• Preheat the pan: A screaming-hot cast-iron skillet or sheet pan gives the vegetables an instant sear and prevents them from steaming.
• Do not overcrowd too much: Some crowding is fine for a cozy bake, but if the vegetables are piled very thick, split them between two pans to keep the edges crisp.
• Customize your sausage: Smoked sausage and kielbasa bring a campfire vibe, while spicy Italian sausage makes it more robust and zesty.
• Use the broiler wisely: A quick blast under the broiler at the end brings those irresistible charred spots that taste like cooking over a live fire.

Variations

• Autumn root hearth bake: Swap some or all of the peppers for cubed butternut squash, parsnips, or sweet potatoes. Add 5–10 extra minutes to the first roast if needed.
• Sheet-pan dinner with chicken: Replace half the sausage with bite-sized chunks of boneless, skinless chicken thighs. Toss the chicken with a bit of oil and the same herb mix, then add it on top at the same time you would add the sausage.
• Smoky garlic-lemon finish: Skip the butter and instead squeeze half a lemon over the finished bake, then add an extra pinch of smoked paprika and more fresh garlic if you love bold flavors.

Storage & Make-Ahead

Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 375°F (190°C) oven for 10–15 minutes, stirring once, until hot and slightly crisped again, or warm individual portions in the microwave. For freezing, pack into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. You can also prep ahead by cutting the vegetables and mixing the herb-oil seasoning up to 24 hours in advance; store them separately in the fridge, then toss together right before roasting.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, without optional butter or Parmesan): about 520 calories, 27 g protein, 30 g fat, 38 g carbohydrates, 6 g fiber, and 1,320 mg sodium. Actual values will vary based on the specific sausage used and any optional toppings.