Preheat the oven to 200°C/180°C fan oven/gas mark 6. Line a large roasting tin with baking parchment and arrange the sausages in the tin.
Chop the beetroot up into thick fingers, cut the sweet potatoes into wedge-style chips and do the same with the parsnips, making sure they’re all evenly sized. Brush the olive oil all over the sausages and vegetables. Roast for 20 minutes.
Add the herbs to the tin and season everything well with a good sprinkling of smoked paprika and salt and pepper. Drizzle the remaining olive oil over the top. Continue to roast for 10 minutes.
Divide the sausages and vegetables among four plates and serve with dips of your choice.