Sausage and Root Vegetable Roast

Shopping list

4 thick pork sausages (such as Dutch 'saucijzen' or any high-quality pork sausage)
2 large parsnips, peeled and cut into thick wedges
2 large carrots, peeled and cut into thick wedges
400g baby potatoes, halved
1 large red onion, cut into thick wedges
3 sprigs of fresh rosemary
1 tbsp runny honey
1 tbsp coarse mustard (such as Zaanse or French grain mustard)

Pantry staples— you probably have these

3 tbsp olive oil
1 tsp dried thyme
Salt and freshly ground black pepper to taste

Method

Prep the Oven and Veggies

Preheat your oven to 200°C (390°F).
Toss the parsnips, carrots, baby potatoes, and red onion wedges into a large roasting tin.

Season and Roast the Vegetables

In a small bowl, whisk together the olive oil, honey, mustard, dried thyme, salt, and pepper.
Pour the dressing over the vegetables in the roasting tin and toss until everything is thoroughly coated.
Spread the vegetables out into a single layer and scatter the fresh rosemary sprigs on top.
Roast in the preheated oven for 20 minutes.

Add the Sausages

Prick the sausages once or twice with a fork to prevent them from bursting.
Remove the roasting tin from the oven, give the vegetables a gentle turn, and nestle the sausages in among them.
Return to the oven and roast for another 25 to 30 minutes, turning the sausages halfway through, until they are golden-brown and cooked through, and the root vegetables are tender and caramelized around the edges.

Serve

Rest for 5 minutes out of the oven, then serve hot straight from the dish.

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