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Gourmet pork sausages with roasted root vegetable chips

  • Timer Prep 30 min
    Cook 30 min
  • Chart 401.0 cal/
  • Chef hat Easy


  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.
  • Average per serving
  • Calories 401.0kCal
  • Fat28.0g
  • Saturated7.5g
  • Salt2.1g
  • Carbohydrates25.9
  • Sugar10.1g
  • Protein12.8g
  • Fibre5.2g