This is a quick, easy dish that’s perfect for an autumn night after a hard day at work. The beetroot caramelises and becomes lovely and sweet. You can use any sausages but I went for the lovely Essex sausages from the Botany Bay Farm Shop. I serve this with sun dried tomato couscous but chips, sweet potato fries or salad would also work.
Serves: 2
Cooking Time: 45 mins
Ingredients
- Essex sausages, 4 – Botany Bay Farm Shop
- Cherry tomatoes, 500g left whole
- Beetroot, 300g vacuum packed stuff
- Rosemary, 2 sprigs finely chopped
- Thyme, 4 sprigs finely chopped
- Bay leaves, 3
- Olive oil
Method
Chop the beetroot (300g) in to chunks, roughly the same size as the tomatoes. Arrange the sausages, tomatoes (500g), beetroot, Rosemary (2 sprigs, finely chopped), Thyme (4 sprigs, finely chopped), bay leaves (3) in a baking try and drizzle with olive oil. Bake at 200oC for 35-40 minutes, turning the sausage half way through cooking.
