Spread the mixture evenly on your prepared sheet pan. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized and the sausage is browned.

2. On one baking sheet, place the eggplant and zucchini. Drizzle with 4 tablespoons of the olive oil. Toss with your hands or ...

STEP THREE: Remove the baking sheet from the oven, flip the sausages, and stir the vegetables, then return the sheet to the oven. Continue to roast until the sausages have browned and reach an ...

In a large skillet, melt the butter. Add the whole sage leaves and cook over moderate heat, turning once, until crisp, 2 minutes. Transfer the leaves to a plate and pour the butter into a bowl ...

⅓ of the Mediterranean roasted vegetables, from above 200g/7oz feta cheese, roughly chopped 400g tin green lentils, drained and rinsed 1 tbsp red wine vinegar 60g/2¼oz rocket 1 head Little Gem ...

Owner William Tooley has turned a rundown inner-west cafe into a destination for hulking sangers and “hot diggity” breakfast ...