Sausage and Root Vegetable Traybake

Name: Sausage and Root Vegetable Traybake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 8 sausages; 600g baby potatoes, halved; 3 carrots, cut into chunks; 1 red onion, cut into wedges; 3 tbsp olive oil; 1 tbsp honey; 1 tbsp wholegrain mustard; 2 sprigs fresh rosemary; Salt and pepper, to taste

Genuinely one pan, start to finish — potatoes and carrots go in first to get a head start, then sausages and red onion join for the rest of the roast under a honey mustard glaze. Minimal chopping, minimal washing up, maximum comfort food.

Serves 4 Prep 15 mins Cook 35 mins

Ingredients

8 sausages
600g baby potatoes, halved
3 carrots, cut into chunks
1 red onion, cut into wedges
3 tbsp olive oil
1 tbsp honey
1 tbsp wholegrain mustard
2 sprigs fresh rosemary
Salt and pepper, to taste

Method

Preheat the oven to 200C (400F).
Toss the potatoes and carrots with 2 tbsp of the olive oil, salt, and pepper on a large baking tray. Roast for 15 minutes.
Remove the tray and add the sausages and red onion, tossing everything together with the remaining oil.
Whisk together the honey and mustard and drizzle over the tray. Scatter over the rosemary.
Return to the oven and roast for another 20-25 minutes, turning the sausages halfway, until everything is golden and the sausages are cooked through.
Serve straight from the tray.

610calories

26gprotein

48gcarbs

35gfat

Estimated per serving.

Tip: Cut the potatoes and carrots to a similar size so they cook evenly, and give the potatoes that 15-minute head start — sausages take far less time than raw root veg.

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