So many delicious root vegetables around this time of year, we thought we would create a roast vegetable tray bake topped with our very own brand new Sicilian Sausages.  We used three of our Primal Cut Sicilian sausages for this dish and it happily fed a family of four – use quality ingredients sparingly and you can still afford the best of real food for your family!

Sicilian sausage roasted vegetables

Roasted veg & Sicilian sausage – Artisan food at its best!



Delicious raspberry vinegar adds a special quality to this traditional dish

You will need:-

1.5 kg of mixed vegetables (we used carrots, parsnips, beetroot and turnip)

2 sprigs of thyme

75 ml olive oil

25g butter

2 red onions

1 bulb of garlic (cut in half horizontally, skin on or broken into cloves)

3 tbspn of raspberry vinegar

Salt and pepper

Sicilian sausage roast – Method

  • Heat oven to 180C
  • Peel the vegetables and cut into chunks or rounds or leave whole
  • Place in roasting tin with thyme and pour over the olive oil, mix well to coat the veg
  • Add butter in small pieces over the top
  • Season with salt and pepper
  • Roast for a good half hour
  • Add the onion and the garlic cloves
  • Turn the vegetables and baste
  • Roast for another half an hour, splash with the raspberry vinegar, mix well
  • Cook for a further ten minutes until the vegetable are soft and coated with the lovely raspberry glaze.
  • Don’t forget to place the Sicilian sausage into another tray and bake for 20 mins at 180C
  • When cooked and golden brown, cut the sausages into pieces on the diagonal and toss in with the roast vegetables.
  • Eat when piping hot and enjoy!

We chose the Sicilian sausage for this recipe for its authentic blend of fennel and garlic with fresh free range pork sausage



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