Gourmet pork sausages with roasted root vegetable chips

Method

1. 1 Preheat the oven to 200°C/180°C fan oven/gas mark 6. Line a large roasting tin with baking parchment and arrange the sausages in the tin.
2. 2 Chop the beetroot up into thick fingers, cut the sweet potatoes into wedge-style chips and do the same with the parsnips, making sure they’re all evenly sized. Brush the olive oil all over the sausages and vegetables. Roast for 20 minutes.
3. 3 Add the herbs to the tin and season everything well with a good sprinkling of smoked paprika and salt and pepper. Drizzle the remaining olive oil over the top. Continue to roast for 10 minutes.
4. 4 Divide the sausages and vegetables among four plates and serve with dips of your choice.