Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Sausages roasted with sweet vegetables — Italy.
Equipment: Large roasting tray
Measures and names
Ingredients
- 8 good-quality pork sausages
- 2 onions
- 2 peppers, in wedges
- 200 g cherry tomatoes
- 2 courgettes (zucchini)
- 1 tsp fennel seeds and rosemary
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and black pepper
- Green salad, to serve
Method
- Heat the oven to 200°C (fan 180°C). Toss the onions, peppers, courgettes and tomatoes with the oil, fennel seeds, rosemary and a splash of balsamic in a large tray. Season.
- Nestle the sausages among the vegetables.
- Roast for 30–35 minutes, turning the sausages once, until they are browned and cooked through and the vegetables are caramelised.
- Taste the vegetables — the sausages season the tray as they cook.
- Serve straight from the tray with a green salad.
Swaps and tips
Choose high-meat sausages (90% or more) with no rusk or fillers — check the label. Fennel seeds give ordinary bangers an Italian sausage flavour. Gluten-free sausages make the whole dish gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 14 g | 5 g | 27 g | 434 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
