Ingredients
- 4 medium carrots
- 2 large parsnips
- 4 red onions
- 4 beetroot
- 4 large potatoes or 6 medium
- 1 red pepper
- 6 tomatoes
- Galloway Chillies Chilli jam (heat of your choice)
- 8 thick pork sausages
- Oil, salt, fresh black pepper
- Seasonal herbs
Instructions
- Heat your oven to medium.
- Peel carrots, parsnip onions, beets and potatoes.
- Cut in to large chunks roughly the same size.
- Core and chop pepper and quarter the tomatoes.
- Place in a bowl and toss in oil salt and pepper until just coated.
- Add a good spoonful of Galloway Chilli jam and toss again.
- Sprinkle with herbs of your choice, I recommend rosemary and sage.
- Place in a large oven proof dish and add the sausages, making sure that the sausages sit well in with the veggies.
- Cover with foil and bake until just tender.
- Remove the foil and toss again.
- Return to the oven and cook until nicely browned.
- This recipe uses seasonal veg but can easily be adapted to whatever veg is in season.
- In summer try with courgette, runner beans, tomato etc.
- Any meats can be used if sausages are not to your taste.
- To adapt for a vegetarian replace the meat with black eyed beans or kidney beans.