From Mrs Rachel Brady
Makes: enough for 4 people
Takes: about 30 minutes
- Ingredients:
- 10-12 thick pork sausages (I used pork and caramelised onion / pork and apple ones)
- 1/2 a squash
- 1 beetroot
- 2 carrots
- 1 parsnip
- Fresh herbs (or dried if you can’t get fresh): rosemary, sage, thyme
- Garlic cloves, about 5 or so, left whole but bashed a little to bruise
- Olive oil
- Salt and pepper
Instructions:
- Preheat oven to 180C.
- Peel and cut veggies into similar type shapes. I did cresents and long thin spears. Add herbs and garlic cloves, season and toss in oil.
- Pop sausages on top. Roast for 15 minutes.
- Toss about the pan. Roast for another 15 minutes.
- Serve with mustard and redcurrant jelly. A winter salad of watercress would be nice too if you wanted.
Author: Helen Loder
Co-Director of Sevenoaks Mums