Roasted sausages, parsnips and onions (Hugh Fearnley Whittingstall)

The oven is a wonderful tool for cooking sausages, rendering them more uniformly golden and sticky-skinned than frying or grilling. This delicious supper dish requires just one roasting tray and needs only good bread on the side. Serves four.

4-6 parsnips, peeled
3 medium onions (red, white or a mixture)
1 tbsp rapeseed or olive oil
Sea salt and freshly ground black pepper
8-12 sausages
100g unsalted butter
1 tsp fresh thyme leaves
2-3 tbsp coarsely chopped flat-leaf parsley

Heat the oven to 200C/400F/gas mark 6. Quarter the parsnips from root to tip. If they have very coarse, woody cores, trim them out. Peel the onions, leaving the root end intact and, depending on size, cut into quarters or eighths from root to tip. Put the parsnips and onions in a roasting tin, trickle with oil and season well. Cover tightly with foil and roast for 30 minutes, or until the onions are tender.

Remove the foil, add the sausages to the tray, dot around the butter and sprinkle over the thyme. Return to the oven and roast for 20 minutes more, until the sausages are cooked and everything is golden and starting to caramelise. Allow to rest for five to 10 minutes before serving, scattered with parsley, with good bread and perhaps a glass of red wine.

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