1 pack Simply Chicken sausages
3 large carrots
1 red onion
2 large sweet potatoes
Local cooking spray
Zest of 1 lemon
Bunch parsley (flat leaf or curly)
- Preheat the oven to 180°C. Peel the onion and slice into 8 segments. Peel all the other vegetables and cut into roughly equal size pieces of around 2cm square.
- In a large shallow roasting tray with foil, or a large shallow casserole dish with a lid; pile all the vegetables into the dish and mix well. Spray the vegetables with 6-8 sprays of oil, then season with black pepper and mix again with your hands to make sure all the vegetables are coated. Pop the lid on or cover with foil and put in the oven for 1 hour. After 30 minutes, take out and mix to prevent the veggies sticking to the pan.
- At the end of an hour, add the sausages to the pan with a further 3-4 sprays of oil and mix again. Return to the oven for a further 30 minutes. In the meantime, zest the lemon and roughly chop the basil and parsley together.
- Using the point of a sharp knife, test the vegetables to make sure that they are tender and cooked throughout. When ready to serve, add the herbs and lemon zest and stir round to distribute thoroughly. Serve with a vibrant green salad on the side.