• Low-calorie cooking spray
  • 2 medium onions, cut into wedges
  • 3 large red peppers, deseeded and cut into small chunks
  • 2 small fennel bulbs, trimmed and cut into wedges
  • 4 garlic cloves, sliced
  • 500g new potatoes, scrubbed and halved lengthways
  • 1 tbsp chopped fresh rosemary, plus sprigs to garnish
  • 12 frozen Slimming World Pork Sausages
  • Mustard powder made up with water, to serve


  1. Preheat your oven to 220°C/fan 200°C/gas 7.
  2. Spray a very large, non-stick deep-sided baking tray or roasting tin (about 40cm x 30cm) with low-calorie cooking spray (if you don’t have non-stick, line your tray or tin with non-stick baking paper). Add the onions, peppers, fennel, garlic, potatoes, rosemary, ½ tsp salt and some pepper and toss well. Spread out in an even layer and roast for 20 minutes.
  3. Remove the tray from the oven, turn the vegetables and add the sausages. Roast for a further 25-30 minutes or until the sausages are cooked through and lightly browned, turning them halfway. Check that the vegetables are tender and give them a bit longer in the oven if necessary.
  4. Garnish with rosemary sprigs and serve with the mustard.