Name: Chipolatas and veggies bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 12 chipolatas; 3 medium potatoes; 2 sweet potatoes; 1 red or yellow capsicum (bell pepper); 1 red onion; 1 sprig of rosemary

Chipolatas and veggies bake

16 Feb 2016

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

This chipolatas and vegetables bake is a perfect no-fuss dish, ideal for a mid-week family meal. You can use swede, yellow beets or butternut squash, instead of sweet potatoes, and you can add some courgette too if you like.

Ingredients

12 chipolatas
3 medium potatoes
2 sweet potatoes
1 red or yellow capsicum (bell pepper)
1 red onion
1 sprig of rosemary

Instructions

Preheat the oven to 180 C degrees.
Cut the potatoes into chunks and put them into a pan of cold water. Bring to the boil and simmer for 10 minutes, then drain.
In the meantime, peel & cut the sweet potatoes into bite-size chunks, slice the pepper and cut the onion into wedges.
Scatter these around in a large roasting tin. Add the potatoes. Drizzle some olive oil over the vegetables then season with salt and pepper. Scatter the rosemary leaves over. Toss everything well so that the vegetables are covered with oil.
Put the sausages between the vegetables and put the tin into the oven.
Bake for about 25-30 minutes, until the vegetables are roasted and the sausages are brown, turning them over a couple of times during cooking.
Serve warm.