2large sweet potatoesskin on, cut into chunky wedges
3medium waxy potatoesskin on, cut into chunky wedges
1red bell peppercut into thick slices
1orange bell peppercut into thick slices
2red onionspeeled and quartered
2large garlic clovessliced
2small sprigs fresh rosemary
2small sprigs fresh thyme
6pork and herb sausages ideally 95% pork
2bunches cherry tomatoes still on the vine
pinchdried chilli flakes
salt and pepper to season
1tbspbalsamic glaze or pomegranate molasses to drizzleoptional
Preheat the oven to 190C (375F). Drizzle a large roasting tray with olive oil.
Put the potatoes, sweet potatoes, peppers and garlic in a large ziplock bag. Add the spices, herbs and the olive oil. Season with salte and freshly ground pepper). Shake the bag to coat the vegetables in the oil.
Spread the vegetables onto the tray in a single layer and nestle the sausages, onions and lemons among them.
Roast for 30 minutes, turning the sausages around halfway into the cooking so they colour evenly.
Add the tomatoes still on the vine. Add the chilli flakes and drizzle with a little oil. Cook for a further 15 minutes until the tomatoes are slightly wrinkly.
Serve with a drizzle of balsamic glaze or pomegranate molasses and a green salad.
For a vegetarian version swap the sausages with veggie sausages. Check the cooking times on their pack and adjust the cooking time if needed.