Lightly drizzle a little olive oil over a roasting tray and place everything except the chopped parsley into it. Season with salt and pepper.
Roast in the oven for 40 minutes until golden brown. You may need to turn halfway through to cook the chipolatas evenly.
Garnish with the parsley and serve with some seasonal greens, couscous or pasta salad.
Recipe by Jody Spencer
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