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Per Serving, serves 4

Roasted vegetable and sausage bake

Subsitute Scottish Slimmers sausages in to this Aldi recipe for a healthy, nutritious meal.

Roasted vegetable and sausage bake FG 5 / CC 8


  • 6 Scottish Slimmers chicken sausages
  • 3 Cloves Garlic, crushed
  • Butternut Squash, cut into thin wedges or cubes
  • 5g Rosemary
  • 2 tbsp. Olive Oil
  • 450g New Potatoes, halved
  • 2 Large Parsnips, peeled and cut into quarters
  • 1tsp Dried Chilli Flakes (optional)
  • Berry Jam:
  • 1 tbsp. Oil
  • 1 Onion peeled and finely sliced
  • 2 Pears peeled, cored and sliced
  • 2 tbsp. Cranberry Sauce
  • 2 tbsp. Water
  • 150g Blackberries or other seasonal berries
  • 1 tsp Ground Ginger


  1. Preheat the oven to 190oC/375oF/Gas Mark 5.
  2. In a large roasting pan toss together the sausages, garlic, butternut squash, rosemary, olive oil, new potatoes, parsnips and dried chilli flakes.
  3. Bake in the oven for 40-50 minutes until the sausages are golden brown and the butternut squash is soft.
  4. To make the Berry Jam:
  5. heat the oil in a heavy-based pan, add the onion and cook slowly until softened and browned.
  6. Add the remaining ingredients and cook for a further 5 minutes, stirring as necessary.
  7. Cover the pan and cook, on a reduced heat, for approximately 10 minutes.


Photo and recipe from Aldi