This recipe has been requested on my Instagram and I'm happy to share this with you.
I added veggie sausages for our dinner but this can be adjusted to your liking. You could add a protein of your choice, but this dish is also a lovely without a protein.
2 servings
PREP 10 mins COOK 35 mins TOTAL 45 mins
Ingredients
200g Brussel Sprouts
1/2 Butternut Squash
1 Red Onion
2-3 Parsnips
3 Garlic Gloves
3 Tbl Olive Oil
Fresh Rosemary
Fresh Thyme
Salt
Pepper
Add: 300 g Sausages (I used 'Richmonds Thick Vegan Meat Free Sausages')
Method
1. Preheat the oven to 200 degrees.
2. Wash and cut half the squash in slices (leave the skin on). Wash and trim the brussel sprouts, then cut the bigger ones in half. Cut the onion into thin slices and separate the rings. Wash and cut the parsnips into thin wedges.
Of course, you can peel the pumpkin and parsnips, but I like it quick and easy.
3. Then spread all the veg evenly onto 2 baking trays and add the olive oil.
Take about 3 sprigs of rosemary, pick the leaves off and chop roughly, followed by 6 thyme sprigs.
Sprinkle the herbs over your vegetables.
Put the trays in the oven and set a timer for 15 minutes.
4. In the meantime peel and slice up your garlic.
5. After 15 minutes, remove the trays from the oven and give them a stir. Then add the garlic and lay the sausages on top of the veggies (if you choose to use them).
Put the trays back in the oven for 20 minutes.
6. Halfway through rotate the sausages for an evenly brown skin.
7. Add another few minutes, if you think your veggies or protein needs longer.
8. Serve with a light yogurt dip or sauce of your choice. I also like to crumble some feta cheese on top.
Bon Appetit!
Tip: I like to dice up the other half of the pumpkin and freeze it, which is perfect for cooking soups.
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