Ingredients
2 raw beetroots
1 parsnip
1 sweet potato
2 tablespoons olive oil
1 tablespoon runny honey
1 tablespoon dried herbs
1 stock cube dissolved in -
500ml hot water
4 cloves garlic
4 sausages
Level:
Easy
Serves:
2 servings
Prep Time:
Cook Time:
10 minutes
35 minutes
Recipe video tutorial
Preparation
Pre-heat the oven to 180C.
Peel the beetroot and cut into bite-size chunks.
Wash the parsnip & sweet potato and cut into bite-size chunks, and add to a bowl with the olive oil, dried herbs, honey and a splash of stock water.
Mix well to coat the veg then spread out on a roasting dish.
Nestle the garlic cloves (skin on) in between the veg and pour 100ml of stock into the baking tray.
Bake for 20 minutes, remove from the oven, squeeze the garlic cloves out of the skin and give everything a mix.
Add the sausages in between the veg in the roasting dish - add a splash more stock to ensure there is a thin layer of liquid still in the dish.
Put back in the oven and cook for a further 15 minutes until the sausages are cooked and the veg is softened.
Save any juices from the roasting tin for homemade gravy.
Hints and Tips
To avoid beetroot stains, use a non-porous cutting board, like stainless steel or glass. Alternatively, cover it in cling film.
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