Sausage, potato and capsicum tray bake

• 8 homemade thick BBQ sausages
• 800 g baby potatoes, halved
• 2 red capsicums, cut into large chunks
• 2 red onions, cut into wedges
• 4 garlic cloves, lightly crushed
• 250 g cherry tomatoes
• 3 tbsp olive oil, 3 sprigs rosemary, salt and pepper

1. Heat the oven to 200°C (180°C fan-forced).
2. Toss the potatoes with 2 tbsp oil, the rosemary, salt and pepper in a large roasting tray. Roast for 20 minutes.
3. Add the sausages, capsicum, onion and garlic. Drizzle with the rest of the oil and roast for 20 minutes.
4. Turn the sausages, add the tomatoes and roast for 15 to 20 minutes more, until the sausages are browned and 75°C in the centre and the potatoes are tender.

Tip: Works with any of the gourmet sausages too.