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    Sizzling Sausages and Golden Roots

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    Sizzling Sausages and Golden Roots

    Our wild rosemary is from Turkey and has a more pungent flavour than the homegrown variety.

    • Preparation time: 15 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • 3 parsnips, peeled
    • 3 carrots, peeled
    • 3 sweet potatoes, peeled
    • 1 butternut squash or small pumpkin, peeled and deseeded
    • 3 tbsp olive oil
    • 8 shallots, peeled
    • 1 tsp Waitrose Cooks' Ingredients Chopped Garlic
    • 2 tsp Waitrose Cooks' Ingredients Wild Rosemary
    • 1 tbsp Waitrose Cooks' Ingredients Balsamic Glaze
    • 1 pack Waitrose 8 Cumberland Pork Sausages


    1. Preheat the oven to 200°C, gas mark 6. Cut the parsnips, carrots, sweet potatoes and butternut squash into chunks. Pour 2 tablespoons of the olive oil into a large, heavy roasting tin and place over a medium heat until hot. Add the vegetables, plus the whole shallots and garlic, and turn to coat in the oil.
    2. Stir in the rosemary and the balsamic glaze and season. Transfer the tin to the oven and cook for 30-40 minutes, turning the vegetables once or twice during cooking, until they are tender and beginning to caramelise at the edges. Meanwhile, heat the remaining oil in a pan, brown the sausages on a medium heat, then place on top of the vegetables.
    3. Return to the oven and cook for a further 15-20 minutes until the vegetables are tender and the sausages cooked through.

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