- Preheat oven to 200c.
- Place the vegetables and rosemary in a large baking tray and drizzle with oil. Toss with your hands to coat and spread out so all the vegetables are in one layer. Arrange the sausages between the vegetables and season.
- Cook for 25 minutes, then remove from the oven. Turn all the ingredients and pour the chicken stock on top.
- Return to the oven for a further 20 minutes, or until golden.
- Serve on a bed of spinach leaves.