Prep Time: 20 minutes

Cook Time: 30 minutes

Serving: 4 people

A Word From The Cook

“Easy, colourful and quick clean up”

Ingredients

• 4 – 6 Italian Sausage (medium spiced)
• 10 Baby Potatoes (cut in half)
• 1 Sweet Potato (diced)
• 1/2 lb Brussel Sprouts (halved)
• 1/2 lb Button Mushrooms (left whole)
• 1 cup Carrots diced into 1/2 in pieces (same size as potatoes and sweet potatoes
• 1/2 Red Pepper (cut into strips)
• 1/2 Yellow Pepper (cut into strips)
• 1/2 lb Green beans (I like to use the french beans)
• 1 cup Broccoli
• 2 Tbsp Olive Oil
• 1 Tbsp Herb de Provence
• 1/4 cup Grated Parmesan Cheese

Instructions

1. BBQ the sausages on medium high until charred and partially cooked.    Remove from BBQ and slice into 1/2 inch pieces.
2. Preheat oven to 400° F
3. Combine the Potatoes, Sweet Potato, carrots, sprouts and mushrooms in a bowl add 1/2 the oil and 1/2 the Herbs de Provence mix together and spread on a parchment lined backing sheet (or stoneware pan).
4. Place the root vegetables in the oven for 8 minutes.
5. Combine the peppers, brocolli and green beans with the remaining oil and Herbs.
6. Add the sausage and pepper / green bean mixture to the baking sheet and mix to combine evenly.
7. Place the baking tray back in the 400° oven for an additional 15 minutes.
8. Once done (30 minutes in total) remove pan from oven and grate the parmesan over the pan and leave in cancelled oven for 2 minutes.