← Nouns Cooking · Plant-Based

Ingredients

• 8 gluten-free pork sausages
• 500 g sweet potatoes, cut into wedges
• 2 Red onion, cut into wedges
• 2 mixed peppers, cut into chunks
• 1 Courgette (zucchini), cut into chunks
• 3 tbsp Olive oil
• 2 tsp Smoked paprika
• 1 tsp Fennel seeds
• 1 tsp Dried oregano
• 1 tbsp Honey
• 1 tbsp Balsamic vinegar
• salt and black pepper
• 1 handful Parsley, chopped

Method

1. Heat the oven to 200°C (400°F). In your largest roasting tin (or two), toss the sweet potato, onion and peppers with the oil, paprika, fennel seeds, oregano and seasoning. Spread out in one layer so everything roasts rather than steams.
2. Roast for 15 min, until the sweet potato starts to soften.
3. Add the sausages and courgette, turn everything in the oil and roast for 25–30 min more, turning the sausages halfway, until they are browned and cooked through to 71°C (160°F) and the veg is caramelised.
4. Drizzle over the honey and balsamic, toss and return to the oven for 5 min, until sticky. Scatter with parsley and serve.

Tips

• Many sausages contain rusk or breadcrumbs, so buy ones labelled gluten-free.
• Swap the sweet potato for new potatoes, or add a drained can of chickpeas with the sausages to stretch it further.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Once Upon a Chef