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10 minutes
30 minutes
40 minutes
- 1 medium red capsicum, thickly sliced
- 400g orange sweet potato, peeled, cut into 3cm pieces
- 1 medium red onion, cut into thin wedges
- olive oil cooking spray
- 600g beef sausage
- 1 bunch rocket, trimmed
- 62.50 ml roughly chopped fresh flat-leaf parsley leaves
- hommus dip, to serve
- Preheat your oven to 240°C/220°C fan-forced and prepare a baking tray with baking paper.
- Arrange capsicum, sweet potato, and onion on a baking sheet. Drizzle with oil and season generously with salt and pepper. Roast in the oven for 30 minutes or until soft and caramelized.
- Prepare a barbecue plate or chargrill by spraying it with oil. Heat over medium heat. Cook sausages, turning occasionally, for 6 to 8 minutes until they are cooked through.
- In a bowl, combine vegetables, rocket, and parsley. Toss together. Serve sausages with vegetable salad and hummus.
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