500 g vegan sausages
200 g sweet potatoes
200 g swedes
200 g parsnips
200g butternut squash
2 small red onions or 5 shallots
2- 3 tbs olive oil
5 tbs Maple syrup
1 tbs of Dijon mustard
1 tbs of Meaux mustard (grainy)
2 tbs of balsamic vinegar
2 tps of Italian seasoning
a pinch of dried chilli flakes
salt & freshly ground pepper
Prepare the vegetables; peel and cut into even sized wedges. If using the shallots cut them in half.
Place the vegetables except for the shallots into a large oven dish and roast in a 200°C oven for
15 mins. Mix the mustards, seasoning,chilli flakes, maple syrup, salt and pepper. Add the sausages, shallots
and pour over the ingredients. Continue to roast for a further 25 -35 mins, turning occasionally until
the vegetables are cooked and golden brown. Pour over the balsamic vinegar and stir the juices in the dish.
Serve with a bitter leaf salad or mashed potatoes.
200 g sweet potatoes
200 g swedes
200 g parsnips
200g butternut squash
2 small red onions or 5 shallots
2- 3 tbs olive oil
5 tbs Maple syrup
1 tbs of Dijon mustard
1 tbs of Meaux mustard (grainy)
2 tbs of balsamic vinegar
2 tps of Italian seasoning
a pinch of dried chilli flakes
salt & freshly ground pepper
Prepare the vegetables; peel and cut into even sized wedges. If using the shallots cut them in half.
Place the vegetables except for the shallots into a large oven dish and roast in a 200°C oven for
15 mins. Mix the mustards, seasoning,chilli flakes, maple syrup, salt and pepper. Add the sausages, shallots
and pour over the ingredients. Continue to roast for a further 25 -35 mins, turning occasionally until
the vegetables are cooked and golden brown. Pour over the balsamic vinegar and stir the juices in the dish.
Serve with a bitter leaf salad or mashed potatoes.