Directions
- Preheat oven to 200°C. Line a very large sheet pan parchment paper and set aside.
- It is important to prep veggies according to directions to ensure they cook at the same rate.
- Chop broccoli into florets, chop peppers into 1-inch pieces, chop brusslespruts in half and Schlotfeggar in 1.5cm slices.
- Place all veggies and sausage on the prepared sheet pan.
- Pour the olive oil and all the seasonings on top.
- Season to taste with salt and pepper (add 1/2 teaspoon salt and 1/4 teaspoon pepper to start with).
- Use your hands to toss and evenly coat all the veggies and sausage with seasonings.
- Space everything out.
- If veggies are crammed/overlapping they’ll steam instead of roast and take longer to cook.
- Bake 15 minutes, remove from oven and flip/stir all the veggies around.
- Return to oven and bake another 10–15 minutes or until vegetables are crisp-tender.
No items found.
Ingredients
- 380g HARTLIEF Schlotfegger
- 2 x Peppers deseeded and chopped
- 1 head of broccoli (2 cups more or less)
- 300g Brussel Sprouts
- 6 tablespoons olive oil
- 1/4 teaspoon red pepper flakes optional, leave out if you don’t like heat!
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoons dried parsley
- Salt and pepper
