Serves 4
Prep Time 5 mins
Cook Time 30-45 mins
This recipe is a slight variation of the BBC GoodFood August 2010 issue, Balsamic Roasted Sausages with Red Veg.
1 red onion, cut into wedges
2 red peppers, deseeded and cut into large pieces
2 T olive oil
2 T balsamic vinegar
4 sausages, parboil gently 5-10 minutes
3 chicken breasts, trimmed and cut lengthwise
250g / 9oz cherry or grape tomatoes
1 T clear honey
salt and pepper (optional)
thyme sprigs (optional)
Preheat the oven to 400F/200C/180C fan/gas 6.
Prepare onions and peppers.
Put the onions and peppers in a roasting pan, drizzle with olive oil and vinegar. Roast for 10 minutes.
Nestle the sausages, chicken, tomatoes, and thyme (if using) in and around the veg, drizzle with honey and cook for another 30 minutes or until chicken is cooked completely through.
About halfway through the cooking turn sausages and chicken over and continue to cook until everything is golden and sticky. Season with salt and pepper.
Serve with mash(ed potatoes), crusty bread, chickpeas (which can be added in the last 5 minutes of cooking to heat) or lentils (my personal favorite).
OTHER NOTES: The original recipe calls for 3 onions and 3 peppers. I adjusted quantity to our personal taste.
The original recipe calls for 8 sausages, but since my daughter does not care for sausage, I added the chicken breasts. The chicken soaks up the same flavors and is equally delicious.
This recipe received RAVE REVIEWS from each member of our household. We’ll definitely make it again.
~Enjoy
