Gourmet Pork Sausages with Roasted Root Vegetable Chips

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Save on the washing up and cook this delicious combo in one roasting tin!

Cook time: 30 mins

Serves: 4

Cooking Skill: Easy

Ingredients

8 Lincolnshire or Cumberland sausages
2 large beetroots, peeled and cut into thick fingers
2 medium or 1 large sweet potato, cut into wedges
4 parsnips, peeled and cut into wedges
3 tablespoons olive oil
2 fresh thyme sprigs
Pinch of smoked paprika

Method

Step 1

Preheat the oven to 200°C, 180°C Fan, Gas Mark 6. Line a large roasting tin with baking parchment and add the sausages. Add the vegetables. Brush with half oil and roast for 20 minutes.

Step 2

Add the herbs to the tin, season well and sprinkle with the smoked paprika. Drizzle the remaining olive oil. Continue to roast for 10 minutes.

Step 3

To serve, divide the sausages and vegetables among four plates and serve with a selection of dips.

Method

Step 1

Preheat the oven to 200°C, 180°C Fan, Gas Mark 6. Line a large roasting tin with baking parchment and add the sausages. Add the vegetables. Brush with half oil and roast for 20 minutes.

Step 2

Add the herbs to the tin, season well and sprinkle with the smoked paprika. Drizzle the remaining olive oil. Continue to roast for 10 minutes.

Step 3

To serve, divide the sausages and vegetables among four plates and serve with a selection of dips.

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