Roasted Veggie & Sausage Bake
This is an easy dish to make, and only uses one baking pan - yay for less dishes. If you can, try to go for sausages that are MSG (flavour enhancer) and sulphite free. I get mine from Sausages by Design as they contain zero nasties. If you are getting your sausages from the supermarket, make sure your read the ingredients list first.
Ingredients
-
Chopped root vegetables of your choice: carrot, pumpkin, kumara, beetroots, parnsip, potato, etc
-
Spinach, one bunch, diced
-
Onion, sliced
-
6 sausages, preservative and sulphite free
-
Salad of your choice
Method
-
Heat oven to 200 deg C
-
Grease a baking pan with coconut oil (or avocado oil)
-
Place sliced onion in the pan
-
Add the chopped root vegetables on top
-
Bake for about 20 minutes, or until the vegetables are nearly cooked
-
Whilst the veggies are baking, squeeze teaspoon sized blobs of sausage out of the skin and roll each blob into a ball
-
Scatter the sausage blobs over the roasted veggies and bake in the oven for a further 15 minutes, or until the sausages are cooked
-
Once the sausages are cooked, add the chopped spinach into the tray and stir through and bake for a further 5 minutes
-
Serve with a side salad or green vegetables of your choice