Chipolata Tray Bake with Sweet Potatoes and Capsicum


  • 1 Pack of Perfectly Balanced Beef and Carrot Chipolatas
  • 2 medium sweet potatoes, skin on, cut into chunky wedges
  • 3 medium waxy potatoes, cut into chunky wedges
  • 2 red capsicums, cut into thick slices
  • 2 red onions, peeled and cut into wedges
  • 2 garlic cloves, sliced
  • 2 bunches cherry tomatoes, on the vine
  • 2 small lemons, halved
  • 2 sprigs rosemary
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon smoked paprika
  • Olive oil
  • Balsamic glaze and green salad to serve


  1.  Pre-heat oven 200 °C / 180 °C fan forced. Drizzle a large roasting tray with olive oil.
  2. Put the potatoes, sweet potatoes, peppers and garlic in a large ziplock bag. Add spices, herbs and a large drizzle of olive oil. Shake the bag to coat vegetables.
  3. Spread vegetables onto the tray in a single layer, and place chipolatas, lemons and onions amongst them.
  4. Roast for about 30 minutes. Place chipolatas and add the tomatoes on the vine, drizzle with olive oil. Cook for a further 15 – 20 minutes.
  5. Serve with balsamic glaze and a green salad.


This product has been added to your cart