Gourmet Pork Sausages with Roasted Root Vegetable Chips
- 8 Lincolnshire or Cumberland sausages
- 2 large beetroots, peeled and cut into thick fingers
- 2 medium or 1 large sweet potato, cut into wedges
- 4 parsnips, peeled and cut into wedges
- 3 tablespoons olive oil
- 2 fresh thyme sprigs
- Pinch of smoked paprika
Preheat the oven to 200°C, 180°C Fan, Gas Mark 6. Line a large roasting tin with baking parchment and add the sausages. Add the vegetables. Brush with half oil and roast for 20 minutes.
Add the herbs to the tin, season well and sprinkle with the smoked paprika. Drizzle the remaining olive oil. Continue to roast for 10 minutes.
To serve, divide the sausages and vegetables among four plates and serve with a selection of dips.