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A quick and easy autumn dinner: Roasted vegetables and sausages.
A regular meal at the East Putney Museum of Science Fiction and Fantasy Art (and Lending Library):
Ingredients
Wash and chop vegetables (no need to peel) and lay in a large flat roasting tin. Slice onions and add. Garlic can be either chopped or added as whole cloves (you can mix cloves and sliced garlic if you want). Pour over olive oil, and then lay on sausages. Place in an oven at 180C until done (round about 45 minutes). You may need to tun sausages once at about 30 minutes. We recommend Waitrose pork, roast onion and gruyere sausages for a rich warming flavour.
As a vegetarian alternative, use slices of haloumi.
Ingredients
- Two sweet potatoes
- A large handful of potatoes
- One aubergine
- Two onions
- A head of garlic
- Olive oil
- Eight sausages
Wash and chop vegetables (no need to peel) and lay in a large flat roasting tin. Slice onions and add. Garlic can be either chopped or added as whole cloves (you can mix cloves and sliced garlic if you want). Pour over olive oil, and then lay on sausages. Place in an oven at 180C until done (round about 45 minutes). You may need to tun sausages once at about 30 minutes. We recommend Waitrose pork, roast onion and gruyere sausages for a rich warming flavour.
As a vegetarian alternative, use slices of haloumi.
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Might have to steal it!
Yummy ...
M.
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- make the sweet potato chunks twice the size of the ordinary potato as they cook faster, make the potato chunks about 1" so they cook in time
- don't peel either kind of potatoes
- top and tail the red onions and peel them, but you can skip the peeling if you want
- peel the garlic by removing the papery skin but leaving the very last layer of wet skin on each clove stops them drying out too much and it pops off easily once cooked
- 35 minutes tops with halloumi on top
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