Low Carb: One Pot Sausage Supper

We're all for easy fixes, especially on those busy days! Here's a "no-fuss" and super yum sausage supper that's perfect for a busy week night, or a relaxed Friday evening meal. Recipe credit to @mykidslickthebowl

​Nutritional information per serving (serves 6)
447Kcal/ 38g Carbs/ 17g Protein/ 26g Fat (8g Saturated)

Ingredients
4 medium apples
2 medium sweet potatoes
3 medium carrots
1 green pepper
1 Tablespoon olive oil
500g pork or beef sausage or 6 sausages
2-3 handfuls baby spinach leaves
Salt and pepper
400g canned Chickpeas (optional)

Variations
Can use butternut instead of carrots or sweet potato
Add baby tomatoes if your family enjoys them
Leave the skin on the veggies for additional fibre
 
Method
Preheat your oven to 200 degrees celsius (400 F).
Core the apples and cut into wedges, approx. 1.5-2cm thick.
Cut the sweet potatoes into cubes a similar to the apples
Pop apple and veggies into a roasting pan and toss with oil (you can season at this stage if you wish, however I often find the pork sausages add lots of flavour during cooking so it might pay to wait)
Optional (drain and rinse the canned chick peas, add to the roasting pan and toss with the other vegetables so they are also oiled.
Slice the pork sausages in half and add to the roasting pan.
Bake at 200 degrees celsius for 35 minutes
At 35 minutes give the roasting pan a good stir to free up any stuck veggies and add the spinach leaves
Bake for a further 5 minutes (so they start to wilt)
Remove from the oven. Season with salt and pepper as needed