Buds sausages one tray wonder

• 8 BUDS sausages
• 1 small red onion, sliced into thin wedges
• 1 small fennel bulb, thinly sliced
• 1 medium red capsicum, sliced
• 1 medium yellow capsicum, sliced
• 1 punnet (400-500g) baby Brussels sprouts, ends trimmed
• 1 tablespoon extra virgin olive oil
• 4 medium garlic cloves, crushed
• ½ teaspoon dried Italian herbs
• ¼ teaspoon black pepper
• ⅛ teaspoon salt

Put a large baking tray in oven; preheat oven to 200°C.

In a large bowl, toss together the onion, fennel, capsicum, Brussels sprouts, oil, garlic, dried herbs, black pepper and salt. Remove the baking tray from the oven (remember it’ll be hot!)

Spread the veggie mix on the tray a single layer. Nestle the sausages in amongst the veggies and bake until the veggies begin to soften, about 25 minutes.

Remove the tray from the oven, turn the sausages and carefully toss the veggies. Return to the oven, and bake until the sausages are cooked and vegetables are tender, about 15 minutes.