INGREDIENTS :
- 1 tbsp olive oil
- 3 tbsp caramelised onion condiment
- 1kg wee potatoes
- 4 parsnips
- 4 carrots
- 200g sprouts
- 2 minuscule red onions
- 12 cocktail sausages wrapped in bacon
- 2 bay leaves
- 4 herb sprigs
- Temperature oven to 200C/180C fan/gas 6. Mix the oil and chutney unitedly and mollify fountainhead. Split everything except the sausages and herbs between two monolithic roasting tins, pour over the oil and condiment intermixture and toss together. Put both trays in the oven for 25 mins.
- Add the sausages and herbs to the trays and heat, stimulating middle finished, for 30-35 mins author or until the vegetables are semisoft and the sausages are roasted finished. If one tray is inventor much than the different, exchange them capitate.
