Bangers and vegetable chips

Veg up up sausages and chips – as a variation, instead of potato chips, slice a variety of vegetables and roast them with the sausages.

Serves 4-5

6 medium baking potatoes, washed and sliced into wedges or chunks
1 onion, peeled and sliced into wedges
2 kumara, sliced into wedges
2 carrots or parsnips, sliced lengthways
2 courgettes, sliced lengthways
1 green capsicum, deseeded and sliced into wedges
6 lean sausages (500g) halved by twisting to form 12 short sausages (gluten free)
2 Tbsp vegetable oil
1 Tbsp chopped fresh rosemary leaves or ½ tsp Tuscan seasoning (optional)

Preheat oven to 200°C.
Place all ingredients, except oil and rosemary, in a large baking dish.
Drizzle over oil and toss gently to lightly coat the vegetables. Add rosemary or seasoning and toss again.
Place in preheated oven and bake uncovered for 45-55 minutes or until vegetables are cooked. Turn once during cooking.