Roasted Veggie & Sausage Bake

pumpkin bacon.jpg

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.


  • 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


  1. Heat oven to 200 deg C

  2. Grease a baking pan with coconut oil (or avocado oil)

  3. Place sliced onion in the pan

  4. Add the chopped root vegetables on top

  5. Bake for about 20 minutes, or until the vegetables are nearly cooked

  6. Whilst the veggies are baking, squeeze teaspoon sized blobs of sausage out of the skin and roll each blob into a ball

  7. Scatter the sausage blobs over the roasted veggies and bake in the oven for a further 15 minutes, or until the sausages are cooked

  8. Once the sausages are cooked, add the chopped spinach into the tray and stir through and bake for a further 5 minutes

  9. Serve with a side salad or green vegetables of your choice