This recipe came from the need to use up some brussel sprouts and sausages and the need of midweek hunger, the combination of the succulent sausages and the earthy sprouts works a treat, and the great thing is all you need to do is chop and pop in the oven – and you have yourself a wholesome, easy and filling supper.
Ingredients
8 good quality sausages
300g of Brussel sprouts chopped in half.
2 sliced large carrots
1 sliced red onion – I aim for 8ths.
250g of baby new potatoes chop in half. (Normal ones will do they will just need chopping smaller)
2 garlic cloves
Rapeseed oil
1 ½ teaspoons of dried Oregano
Sea salt
Freshly milled pepper
Method
Chop the vegetables and arrange in a large roasting pan/tin, I use a oven proof ceramic rectangular one, crush the garlic and add to the vegetables. Drizzle with oil (about 2 tablespoons) and add Oregano. now combine, i do use my hands (but feel free to use an implement for the job) until all is coated in the oil. Now lay your sausages over the vegetables and seasoned with salt the pepper.
Now all you do is pop the whole lot into the oven and 180c fan (or the equivalents). Roast for 35-40 minutes until the sausages are cooked through. Serve with mustard, I think Wholegrain or Dijon work well here, but it’s up to you.
