• 8 beef sausages
• 6 garlic cloves, chopped
• 1 red onion, sliced into wedges
• 2 tblsps balsamic vinegar
• 1 tblsp honey
• 500g cherry tomatoes
• 2 cups rocket leaves
Preheat the oven to 160°C. Place sausages, garlic and onion into a roasting tray and drizzle with 1 tblsp olive oil. Season with pepper and toss to coat. Bake for 15 minutes.
Combine the balsamic vinegar and honey in a small bowl. Add the tomatoes and balsamic mixture to the sausages and toss together.
Return to the oven for a further 15–20 minutes, or until tomatoes are tender and sausages are cooked through and golden brown.
Leave to cool for 5 minutes, then toss the rocket through. Serve with rocket leaves and steamed asparagus if desired.