Browse Tag by Nightshade free roasted veg
Savoury Dishes

Sausage and Roasted Veg Hash – Nightshade Free

Nightshade free roasted veg - A Free From Life

Who said roasted veg without nightshades was boring? Oh, well that might have been me actually. Roasted veg was always a favourite of mine – Mediterranean style, with peppers, courgettes, aubergines and tomatoes. But take away the peppers, aubergines and tomatoes and you’re not left with much. Gone are those lovely colours and flavours too.

That’s not a problem though. The flavours might be different, but it’s possible to create something equally as beautifully coloured and visually appealing without using those vegetables. The combination has only the limits of the veg you like and dislike and also what works and doesn’t work when roasted in the oven. This is what I came up with:

Nightshade free roasted veg - A Free From Life

1 small-medium cauliflower, cut in to florets
1 butternut squash – half of a larger, or all of a medium-sized one, peeled and cubed
1 large or two medium courgettes, cubed (larger than the butternut as they cook quicker)
Packet of chestnut mushrooms, halved
2 red onions, quartered
2 cloves of garlic, peeled
1 dessert spoon of coconut oil
2-3 sprigs of fresh rosemary
1 tsp dried thyme
Sea salt
Two medium beetroots quartered (fresh or cooked)
3 large handfuls of kale
Packet of gluten free sausages (minimum 8)

Set the oven to 160/gas 3 and melt the coconut oil in a large roasting tin

– Add the cauliflower, butternut, courgettes, mushrooms, onions and garlic and mix to coat in the oil
– Sprinkle with sea salt and tuck in the sprigs of rosemary
– Return to the oven

– Add the sausages to a separate roasting dish and put these in the oven too

– Meanwhile steam the kale and the beetroot (if using fresh)

– Take the veg out of the oven every ten minutes or so and stir to make sure that they don’t burn

– Halfway through cooking (around 15 minutes), add the thyme

– The veg and the sausages should both be cooked after around 30 minutes

– Once cooked, cut the sausages in to bite sized pieces and add to a large frying pan with some of the cooking juices

– Add the kale and beetroot and cook until the sausage pieces are browned

– Return the sausages to the pan of veg, along with the kale and beetroot and mix thoroughly

Serve in to large bowls and enjoy.

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