Chicken sausages with sweet potato and vegetables roasted in one pan and ready in 30 minutes.
These roasted chicken sausages with sweet potato and vegetables are so good and very easy to come together. It is a throw everything in a pan and roast. You can use any vegetables you like, I normally use what is in the fridge but for this, I used onions, bell pepper and green beans.
To start, we first roast the potatoes with the vegetables then later toss in the sausages. I cut the sweet potatoes to roughly about 0.5 cm that way it cooks faster with the vegetables. Toss it with parsley, salt, oil, salt, black pepper and pepper flakes. Spread on a baking pan and roast. Half way through the cooking process, I stir in the sausages, drizzle with a little oil and continue. It is like a full dinner on one pan.
Oh dearest!
- 500g sweet potatoes cut into 0.5cm thickness
- 80g green beans
- 2 big bell pepper red and green diced
- 2 small onions diced
- 1-2 cloves garlic finely minced
- Roughly chopped parsley
- 1/4-1/2 teaspoon pepper flakes
- Salt and grounded black pepper as required
- Oil for drizzling
- 6 chicken sausages cut into desired sizes cut into desired sizes
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Preheat an oven to200˚C or 390˚F and line a baking tray with baking paper or anything to make cleaning easier.
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In a large mixing bowl, combine the sweet potatoes with the vegetables. Add minced garlic, parsley, pepper flakes, salt and grounded black pepper to taste. Toss together and spread on a baking tray. Drizzle with oil.
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Roast for fifteen minutes under 200˚C or 390˚F. After the time is up, remove from the oven and toss in chicken sausages. Drizzle with a little oil and roast for 12-15 minutes till everything is cooked through.
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Serve alone or as a side salad.
