Cumberland sausages with roasted root vegetables recipe

Name: Cumberland sausages with roasted root vegetables recipe
Ingredients: 300 g butternut squash, peeled, deseeded, and cut into bite-sized chunks; 1 large or 2 small leeks, cut into 3cm (1in) pieces; 2 small red onions, quartered; 300 g small new potatoes, scrubbed, and halved lengthways (quartered if large); 4 tbsp olive oil, plus extra for the sausages; 1 pinch salt and freshly ground black pepper; 2 tbsp thyme leaves; 1 tbsp chopped rosemary leaves; 4 Cumberland sausage coils, each weighing about 200g, or 8 Cumberland sausages, weighing 100g each

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This delightfully simple recipe allows the ingredients to shine. The root vegetables melt in the mouth, and perfectly complement the coarse-textured sausage.

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Ingredients

300 g butternut squash, peeled, deseeded, and cut into bite-sized chunks
1 large or 2 small leeks, cut into 3cm (1in) pieces
2 small red onions, quartered
300 g small new potatoes, scrubbed, and halved lengthways (quartered if large)
4 tbsp olive oil, plus extra for the sausages
1 pinch salt and freshly ground black pepper
2 tbsp thyme leaves
1 tbsp chopped rosemary leaves
4 Cumberland sausage coils, each weighing about 200g, or 8 Cumberland sausages, weighing 100g each