Go Back
Print

Sausage & Roast Vegetable Bake

Ingredients

  • 5 Carrots (thin green-topped taste the best)
  • 1 Courgette
  • 200 g Vine tomatoes
  • 2 tbsp Garlic-infused oil
  • 6 Gluten free, low FODMAP sausages (or 12 Chipolatas - or a mix of the two!)
  • 800 g Potato (approximately 5 potatoes diced)
  • 2 sprigs Rosemary

Instructions

  • Preheat the oven to Gas Mark 4 or 180 degrees. 
  • In an ovenproof dish, add the potatoes and finely chopped rosemary, season, drizzle with oil and mix well. 

  • Add the carrots, courgettes (chopped into semicircles), sausages and garlic infused oil and place in the oven. 
  • Bake for 30 minutes (turning the sausages halfway). 
  • Add the vine tomatoes to the top and place in the oven for a further 5-10 minutes. Check the sausages are cooked (particularly if using thick ones), then serve.