1 tbsp fresh origanum, roughly chopped (or use ½ tbsp dry origanum), plus extra to garnish
5 garlic cloves, skin on
3 medium sweet potatoes, about
500g, cut into 2,5cm chunks
2 tbsp extra-virgin olive oil
3 tomatoes, cut into wedges
50g black olives, pitted
Preheat oven to 200°C. Put the sausages in a large roasting tin and add the onion wedges, origanum, garlic, sweet potatoes, oil and plenty of seasoning. Toss everything together, then roast in the oven for 30 minutes.
Add the tomato wedges and olives, and return to the oven for 10 minutes. Garnish with extra origanum and, if you like, serve with some crusty bread.
Each Serving 1 972kJ, 29g fat (9g saturated), 38g carbohydrate (13g total sugars).