This is one of those fabulously easy dishes that takes time to cook, but very little faffing while it’s in the oven! If you’ve got a partner in crime who can help you peel and prep the veg, even better…. Lots of yummy vegetables in here so a good boost to your 5-a-day count and topped off with the Simply Chicken chipolatas and a fresh burst of herbs and lemon zest to set it all off.
1 x pack Simply Chicken sausages
3 x large carrots
½ x celeriac
1 x red onion
2 x large sweet potatoes
Local cooking spray
Zest of 1 x lemon
Bunch parsley (flat leaf or curly)
Preheat the oven to 180°C. Peel the onion, and slice into 8 segments. Now peal all the other vegetables and cut into roughly equal size pieces around 2cm square.
Use a large shallow roasting tray with foil, or a large shallow casserole dish with a lid; pile all the vegetables into the dish and mix well. Spray the vegetables with 6-8 sprays of lo cal spray, season with a few grinds of black pepper and mix again with your hands to make sure all the vegetables are coated in the spray. Pop the lid on or cover with foil and put in the oven for 1 hour. After 30 minutes, take out and mix to prevent the veggies sticking to the pan.
At the end of an hour, add the sausages to the pan with a further 3-4 sprays of lo cal spray and mix again. Return to the oven for a further 30 minutes. In the meantime, zest the lemon and roughly chop the basil and parsley together.
Using the point of a sharp knife, test the vegetables to make sure that they are tender and cooked throughout. When ready to serve, add the herbs and lemon zest and stir round to distribute thoroughly. Try dishing up with a vibrant green salad on the side.
This recipe uses Simply Chicken chipolatas, but works equally well with other HECK Chicken sausages e.g. Naked, Spring, Zesty, Italia or Paprika. You could try it with our Thai-Style Turkey too!