With the weather getting colder and colder in London, we’ve been using our oven more and more often. This is yet another one of the weekday meals I make after I get back late from work. It’s quick, it’s easy, and it has the added advantage of keeping us extra warm thanks to the use of our oven! All the vegetables are winter vegetables but do feel free to add other root vegetables suitable for roasting – this is more of a guide than a precise recipe.

Roasted Root Vegetables with Sausages

Roasted Root Vegetables with Sausages
serves 2

1-2 large sweet potatoes
1 large parsnip
1 large carrot
1 red onion
6 sausages (I used pork and sweet chili relish sausages)
olive oil
salt and pepper

Preheat the oven to 190 Celsius.

Peel the sweet potato, parsnip and carrot and then chop them into chunks (carrot smallest, parsnip next size up, and sweet potato into the largest size). Toss into a roasting pan. Peel and cut the red onion into half and then slice thinly. Toss the onion also into the pan. Drizzle the vegetables with olive oil and sprinkle with salt and freshly ground black pepper. Stir them around to get them well coated and then place the roasting pan into the oven.

After about 15 minutes, give the vegetables a stir and pop the pan back in. After another 15 minutes, stir the vegetables again, and then nestle the sausages among the vegetables and back into the oven it goes. Again at the 15 minute mark, flip the sausages and stir the vegetables as best you can. The dish is done in yet another 15 minutes. The sausages should be brown, the vegetables tender and the onion brown and sticky.

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