Chicken sausage: 120g (2 links), Broccoli: 100g (1 cup, florets), Sweet potato: 100g (1 small, diced), Bell pepper (red): 100g (1 medium, sliced), Red onion: 50g (1/4 medium, sliced), Garlic: 6g (2 cloves, minced), Olive oil: 10ml (2 tsp), Balsamic vinegar: 5ml (1 tsp), Dried rosemary: 1g (1/4 tsp), Dried thyme: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. Preheat oven to 200°C (400°F). On a large baking sheet, toss 120g chicken sausage (sliced), 100g broccoli florets, 100g diced sweet potato, 100g sliced red bell pepper, 50g sliced red onion, a pinch of salt and pepper and 6g minced garlic with 10ml olive oil, 5ml balsamic vinegar, 1g dried rosemary, and 1g dried thyme. 2. Spread in a single layer and roast for 25-30 minutes, stirring halfway, until the vegetables are tender and caramelised and the sausage is browned. 3. Sprinkle with 5g chopped fresh parsley. 4. Season with salt and black pepper to taste at the end.
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