Peach Thyme Roasted Vegetables with Sausage

Sometimes the simplest recipes become the ones everyone requests again and again.

This dinner started as a way to use a pile of garden vegetables and a jar of homemade Peach Vanilla Jam sitting in the pantry. On a whim, I tossed the hot roasted vegetables with the jam before serving, and it completely transformed the meal.

The jam melts into a light glaze that coats every bite with just a hint of sweetness, while the thyme keeps everything firmly in the savory category. It’s an unexpected combination that just works.

The vegetables become caramelized around the edges, the sausage develops a deeply browned crust, and the peach glaze ties everything together without overpowering the meal.

My family loves this dinner, and I have loved discovering such a handy use for my homemade Peach Vanilla Jam. I always make extra because the leftovers are easy to reheat for lunch.

This recipe has also become one of my favorite meals in our One Meat, Three Meals rotation. We intentionally cook plenty of sausage grillers for the first meal, then use the extras for this recipe and Pesto Sausage and Carrots later in the week.

And one more bonus: this is the meal that taught me I do not have to depend on Greg to fire up the grill. Sausage grillers cooked in a cast iron skillet are every bit as delicious, with deeply browned, crusty edges.

Peach Thyme Roasted Vegetables with Sausage | Roots & Boots

Why You’ll Love This Recipe

It uses plenty of garden vegetables.
It is a delicious and unexpected way to use homemade peach jam.
Most of the cooking time is hands-off.
The vegetables can be chopped ahead of time.
It makes delicious leftovers for lunch.
It fits perfectly into my One Meat, Three Meals method.
It works with grilled sausage or sausage cooked indoors in a cast iron skillet.

Ingredients

Onions: Peeled and cut into large chunks.
Carrots: Peeled and cut into large chunks.
Leeks: Washed thoroughly and cut into large pieces. Be sure to rinse between the layers since leeks tend to trap dirt.
Potatoes: Cut into large, evenly sized chunks.
Broccoli florets: Fresh broccoli adds a green vegetable to the meal.
Sausage griller links: We use our homegrown pork sausage grillers, but any good-quality sausage links should work.
Avocado oil: Helps the vegetables roast and caramelize.
Dried thyme: Adds an earthy, savory flavor that pairs perfectly with the peach jam.
Salt and pepper: Season the vegetables generously.
Fruit-only peach jam: I use my home-canned Peach Vanilla Jam, but any fruit-only peach jam should work.

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How to Make Peach Thyme Roasted Vegetables with Sausage

1. Chop the veggies. Cut the vegetables into large pieces, aiming for similar sizes so they roast evenly. Keep the potatoes separate from the other vegetables.

2. Season the vegetables. Toss everything with avocado oil, dried thyme, salt, and pepper.

3. Roast on two pans. Spread the potatoes on one baking sheet and the onions, carrots, leeks, and broccoli on a second baking sheet.

In my experience, potatoes take a little longer to reach proper doneness. Roasting them separately allows you to remove the other vegetables when they are ready while leaving the potatoes in the oven long enough to become golden and crisp.

4. Cook the sausages. While the vegetables roast, cook the sausage links on the grill or in a covered cast iron skillet. Turn them regularly so they brown on all sides and cook through.

I like mine with a crusty, deeply browned finish.

5. Add the peach jam. Once the vegetables are tender and browned, transfer them to a large bowl and toss them with the peach jam while they are still hot.

The heat softens the jam and turns it into a light glaze that coats the vegetables.

6. Serve everything together. Serve the peach thyme roasted vegetables with the browned sausage links. Freshly baked sourdough is highly recommended.

Why I Roast the Potatoes Separately

It may be tempting to put every vegetable onto one large pan, but potatoes usually need more time in the oven than leeks, onions, broccoli, and carrots.

Using two pans gives you more control. You can pull the mixed vegetables from the oven as soon as they are tender and lightly browned, then leave the potatoes in a little longer to crisp up.

It also prevents overcrowding, which can cause the vegetables to steam instead of roast.

Prep the Vegetables Ahead of Time

The hardest part of this recipe is chopping all the vegetables.

The good news is that this task can be broken into smaller steps or completed ahead of time. Chop the vegetables earlier in the day or even the day before, then store them in covered containers in the refrigerator.

At dinnertime, toss everything with the oil and seasonings, spread the vegetables onto the pans, and place them in the oven.

Once the chopping is finished, dinner is largely hands-off.

How to Cook Sausage Grillers Without a Grill

For years, sausage grillers felt like Greg’s department because he usually cooked them outside on the grill. Eventually, this recipe taught me that I can make delicious sausage links myself in a cast iron skillet.

I’m a little embarrassed to admit how long it took me to cook my own dang sausages!

Place the links in a cast iron skillet with a lid and cook them over moderate heat, turning regularly until every side is deeply browned and the sausage is cooked through.

The lid helps the centers cook while the cast iron creates a wonderful crust on the outside.

This method is especially handy when the weather is poor or no one wants to fire up the grill.

One Meat, Three Meals

Peach Thyme Roasted Vegetables with Sausage is part of my One Meat, Three Meals method.

For this lineup, cook plenty of sausage grillers the first night and serve them with vegetables of your choice. Use the leftover sausage for this recipe, then finish the week with Pesto Sausage and Carrots.

You can find the complete sausage lineup, along with more ideas for turning one batch of meat into three different meals, on our farm website.

What to Serve with Peach Thyme Roasted Vegetables and Sausage

Bread: Freshly baked sourdough is highly recommended. It’s perfect for soaking up any peach glaze left in the bottom of the bowl.
Salad: You can also add a simple green salad if you would like to include even more greens. Between the sausage, potatoes, and generous assortment of vegetables, however, this meal is plenty satisfying on its own.

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Can I Use Store-Bought Peach Jam?

Yes. Look for a fruit-only peach jam without a large amount of added sugar.

A traditional, heavily sweetened jam may make the vegetables sweeter than intended. Fruit-only jam provides plenty of peach flavor while keeping the overall dish savory.

Of course, my favorite option is homemade Peach Vanilla Jam.

How to Store and Reheat Leftovers

Store leftover sausage and vegetables in covered containers in the refrigerator.

Reheat the vegetables in a skillet or oven until warmed through. The vegetables will soften slightly when stored, but the peach thyme flavor is still delicious.

We intentionally make extra because this meal makes such an easy lunch the following day.

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