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Ingredients
Method
- 8 peppery pork sausages
- 300g quartered new potatoes
- 400g tin of chickpeas, drained
- 2 chopped red peppers
- 4 mini corn cobs, cut into 3 pieces
- 1 quartered red onion
- 3 tbsp olive oil
- 2 crushed garlic cloves
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- Chopped parsley
- Preheat the oven to 200C. Place the sausages, chickpeas, potatoes, corn slices, peppers and onion in a large baking tray. Mix the spices, olive oil and some seasoning in a small bowl and pour over the veggies and sausages, tossing to coat. Cover with foil and roast for 30 mins.
- Uncover the tray and roast for another 30 mins or until the sausages are well cooked and the potatoes are tender. Sprinkle with parsley and serve from the tray to share.
1 hr
4 serving
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