Method
- 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 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 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 Divide the sausages and vegetables among four plates and serve with dips of your choice.
- Average per serving
- Calories 401.0kCal
- Fat28.0g
- Saturated7.5g
- Salt2.1g
- Carbohydrates25.9
- Sugar10.1g
- Protein12.8g
- Fibre5.2g