Preheat your oven to 200°C (400°F) fan-assisted. While the oven heats, line a large baking tray with baking parchment — this step is non-negotiable for easy cleanup. You’ll hear the parchment crinkle as you lay it flat, and that sound means you’re already saving yourself from scrubbing later.

Prepare the vegetables. Deseed the bell peppers and slice them into 2cm-wide strips. Peel the red onions and cut them into wedges, about 2cm thick at the widest point. The peppers should feel firm and glossy under your knife; the onions should release a sharp, fresh scent as you slice through them.

Arrange the sausages and vegetables on the tray. Spread the pepper strips and onion wedges evenly across the tray, then nestle the turkey sausages among them. Scatter the sliced garlic cloves over everything — they’ll caramelise and turn sweet during roasting. You should see a colourful patchwork of red, yellow, orange, and purple across the tray.

Season and oil the ingredients. Drizzle the olive oil evenly over the sausages and vegetables. Sprinkle with dried oregano, smoked paprika, black pepper, and salt. Use your hands (or two spoons) to toss everything together until each piece is lightly coated. The spices will cling to the oil, creating a reddish-brown tint on the sausages and a fragrant, earthy aroma that fills your kitchen.

Mix the tomato and stock. In a small bowl, whisk the tomato purée into the chicken stock until fully combined. The mixture should be a deep brick-red colour, smooth and slightly thick. Pour this evenly over the tray, trying to coat the vegetables rather than the sausages directly — this helps the sausages stay firm while the peppers soften.

Roast for 20 minutes, then flip. Place the tray in the preheated oven and set a timer for 20 minutes. When the timer goes off, remove the tray carefully (the steam will smell intensely savoury and slightly smoky). Use tongs to turn the sausages over and stir the vegetables. The peppers should be starting to shrivel at the edges and the onions will look translucent and golden in spots.

Roast for a final 5–10 minutes. Return the tray to the oven and roast until the sausages are golden-brown and the vegetables are tender with charred edges. To check doneness, pierce a sausage with a knife — the juices should run clear, and the exterior should feel firm but yield slightly to pressure. The peppers will be silky and sweet, almost melting against your tongue.

Rest and garnish. Let the bake rest on the tray for 5 minutes before serving. This allows the juices to redistribute. Sprinkle with fresh parsley or basil if using, and serve directly from the tray for the ultimate minimal-cleanup experience.