Place sausages, wedged red onion and cherry tomatoes on a lined oven tray. Toss with oil, salt and pepper. Cook for 10 minutes in the upper part of the oven (see step 4).
2. Add diced potato & parsnip to a large frypan with oil and butter. Cook over medium-high heat for 15 minutes, turning occasionally or until tender and golden. Add rosemary sprig, crushed garlic and season with salt and pepper.
3. Trim, rinse and wedge cos lettuces. Take to the table.
4. Trim beans and toss with oil. Scatter over tray bake and cook for further 3-5 minutes.
5. Squash the tomatoes on the tray to make a sauce. Serve sausages at the table with a side of lettuce and potato hash.
To quickly remove rosemary leaves - place your fingers at the top of the stem and firmly slide the leaves down.
No beef option - beef sausages are replaced with chicken sausages.
RED ONION, 1
CHERRY TOMATOES, 1 punnet (400g)
DICED POTATO + PARSNIP, 600g
ROSEMARY, 1 sprig
GARLIC, 2 cloves
BABY COS LETTUCE, 2-pack
GREEN BEANS, 1 packet (250g)
From your pantry
oil + butter for cooking, salt, pepper