Sausage Vege Bake

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Step 1

Preheat oven to 200 degrees celcius

Step 2

Peel carrots and sweet potato and chop into chunks about 2cm thick.

Step 3

Wash potatoes and chop into 2cm sized chunks (leave skin on)

Step 4

Divide garlic into cloves, leaving skin on, then toss potatoes, carrots, sweet potato, rosemary and thyme leaves and garlic in a bowl with a good slug of olive oil (about 3 Tbsps).

Step 5

Pour veges onto a lined baking tray, sprinkle with salt and set to roast in the oven for 25 minutes.

Step 6

While the first lot of veges are cooking, place sausages in a frying pan on medium heat, turning occasionally until browned. Set aside to add to the veges.

Step 7

Wash the zucchini, then chop into 2cm chunks.

Step 8

Cut off the top and bottom of the red onion, cut in half (from top to bottom), then cut the onion into wedges.

Step 9

Place chopped zucchini, onion, mushrooms, cauliflower and tomatoes into the oily bowl, pour in another 1-2 Tbsp olive oil and the sage leaves, then toss to coat.

Step 10

Distribute the new veges on top of the partially roasted veges, then top with cooked sausages. Return to the oven for a further 25-30 minutes, until cooked through, crunchy and golden looking.

Step 11

Serve hot with sauces if you like. Yum!