Roasted sausages with balsamic red veggies

/ Rachel Eagleton, nutritionist/

Nearly 10 years ago I shared my Oven Roasted Sausages with Ratallouie recipe. This is similar, but made for my son, who doesn’t like eggplant. Like the original, this is a fabulous recipe for a night where you are tired - the oven can do all the work.  Our oven has a reliable oven timer so I often pop this on to cook while I am driving around.  It won't spoil if you leave it in the oven for 10 more minutes.  You can also add a tin of cannellini beans to make a cheats' cassoulet and to bump up your plant protein. This recipe is inspired by a recipe on BBC good food.

This recipe is lactose-free and gluten-free.

Ingredients

  • 1 red onion, cut into wedges

  • 2 red capsicums (red peppers), deseeded and cut into thick strips

  • 250 g cherry tomatoes

  • a few fresh thyme sprigs

  • 1tbsp extra virgin olive oil

  • 1 tbsp balsamic vinegar

  • black pepper

  • 6 good quality pork sausages

  • 1 x 400g tin cannellini beans (optional)

Instructions

  1. Preheat oven to 200C

  2. Grease the bottom of a large baking dish with the olive oil.

  3. Arrange the veggies in the baking tray, drizzle with balsamic vinegar

  4. Tuck in the sausages, drizzle with a little more olive oil and scatter with thyme and pepper.

  5. Bake for 20 minutes, then add the cannellini beans (if using) and turn the sausages. Cook for another 10-15 minutes, until the veggies are cooked and sausages are browned.

  6. Serve with some sourdough bread and a big green salad

Serves 4