Now the kiddos are back in school that also means I have to be organised and plan simple but nutritious meals for the week. This is one of my favourites as it’s simply a case of preparing the vegetables and roasting them in the oven along with the sausages and while it’s cooking, I can get on with helping the kids with their homework and preparing packed lunches.
You can use as many or as little vegetables as you like, I use it as an opportunity to get more than the recommended 5 a day into one meal and by using as many different colours as possible, you can be sure to get a good variety of vitamins in too. Portion sizes are just a suggestion as the beauty of this meal is that you can use what ever’s lurking in the fridge and mix and match to your preference. For a vegetarian version swap the sausages for vegetarian ones and omit the bacon.
- 6 Potatoes
- 3 carrots
- 2 red onion or 6 shallots
- 2 handfuls of spinach
- 2 large sweet potatoes
- 1 butternut squash
- 1 red pepper
- 250g smoked bacon lardons
- 8 quality sausages
- 2 table spoons olive oil
- tsp dried mixed herbs
- small sprig of fresh rosemary
- pinch of salt and pepper.
Start by preparing all the vegetables into similar sized chunks, the red onions will crisp up a treat if they are slightly smaller.
Place them all in a couple of baking trays, pour over the olive oil and herbs then add the lardons and mix everything together.
Put the sausages in a separate dish, cooking everything at the same time on gas mark 180′ for an hour. check everything after 30 mins and give the trays shake to mix and turn, then place the sausages on top of the vegetables. Doing it this way ensured the sausage fat is kept away from the veg making it slightly healthier.
After an hour check everything’s cooked through and serve.