Add balsamic vinegar to tomato sauce for a wine-like taste that will beef-up your bangers.

SERVES 4 – PREP 5 MINS – COOK 30 MINS

8 sausages (we used pork sausages with sweet chilli, garlic and herbs)

200g sliced red onions

350g diced butternut squash and sweet potatoes

3tbsp balsamic vinegar

350g jar cherry tomato and basil sauce (we used Sacla)

Several sprigs fresh rosemary

 

 

 

 

1 Heat the oven to 220C, Gas 7. Put the sausages, onions and butternut squash and sweet potatoes into a non-stick roasting tin. Roast for 20 mins.

2 Add the balsamic vinegar, tomato pasta sauce and rosemary to the tin and cook for 10 more mins to thoroughly warm through.

Per serving: 350 cals, 23g fat (8g saturated fat)  18g carbs

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