Sausage & root veg traybake
Sunday-prep energy on a Tuesday night — everything roasts on one tray while we get on with something else. The dinner that looks like effort and isn't.
Everything goes in one tray: the veg roast in the sausage fat and pick up all the flavour. A honey-mustard drizzle at the end makes it taste deliberate.
Ingredients
- 8 good pork sausages
- 600g potatoes, cut into chunks
- 3 carrots, thick batons
- 2 parsnips, thick batons
- 1 red onion, wedged
- 2 tbsp olive oil
- 1 tbsp wholegrain mustard + 1 tbsp honey
- Few thyme sprigs (or 1 tsp dried)
- Salt & pepper
Method
- Heat the oven to 200°C fan. Toss all the vegetables with the oil, thyme and a good pinch of salt on a large tray.
- Nestle the sausages on top — not under, or they steam — and roast 20 minutes.
- Turn the sausages, drizzle everything with the mustard-honey mix, and roast another 20–25 minutes until the veg are caramelised and the sausages browned.
- Rest 5 minutes. Serve straight from the tray.
Kit for this recipe
A heavy roasting traythin trays warp at 200° and hotspots burn the honey
Reusable baking linerthe glaze sticks hard — this saves the scrub
Locking tongsturning sausages without piercing them keeps the juices in
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