Roasted sausages with balsamic red veggies
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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
Preheat oven to 200C
Grease the bottom of a large baking dish with the olive oil.
Arrange the veggies in the baking tray, drizzle with balsamic vinegar
Tuck in the sausages, drizzle with a little more olive oil and scatter with thyme and pepper.
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.
Serve with some sourdough bread and a big green salad
Serves 4
