Oven Baked Chipolata with Roasted Vegetables and Vine Ripened Tomatoes

  • 250g Chipolata Sausages
  • 1 Bunch Dutch Carrots
  • 2 Small Red Onions
  • 500g Chat Potatoes
  • 500g Pumpkin
  • 250g Brussel Sprouts
  • 1 Head Garlic
  • 3 Tbsp. Extra Virgin Olive Oil
  • 2 Sprigs Rosemary
  • 2 Sprigs Thyme
  • 8 Baby Roma Tomatoes (on the vine)
  • 1 Tsp. Sea Salt Flakes
  • 1 Tsp. Cracked Black Pepper
  • Step1 Preheat the oven to 180 degrees and line a large roasting pan with baking paper.
  • Step2 Prepare the vegetables. Wash the carrots but the fronds on, cut the onions in ¼, cut the potatoes in quarter, slice the pumpkin keeping the skin and seeds intact, trim the ends of the brussel sprouts and cut in half.
  • Step3 Place the veg in the roasting pan and drizzle with olive oil, sprinkle with sea salt and pepper and remove the leaves from the rosemary and thyme and sprinkle over the top. Make sure all the vegetables are finely coated in oil then place the sausages in amongst the veg.
  • Step4 Place in the oven and roast for 20 minutes then remove and turn the sausages over. Add the vine ripened tomatoes to the pan and return to the oven for a further 20 minutes until the vegetable are tender. Enjoy!