Roast Sausage and Root Traybake
This recipe can be changed to accommodate whatever you have in your cupboards and fridges. I used chicken sausages, butternut squash, red onion and mushrooms but you can use whatever you have!
The dressing that the ingredients are roasted in has a lip-smacking combination of sweet, sour and hot to really set your tastebuds alight. It's easy to prepare and there's minimal washing up - you can simply serve it as it is straight from the oven.
Roast Sausage and Root Traybake
Serves 2
1 onion (I used red)
500g root veg (I used butternut squash)
150g other veg (I used mushrooms)
2 cloves garlic
6 sausages (I used chicken)
2 tbsp oil
1 tbsp vinegar (I used red wine vinegar)
2 tsp mustard/hot sauce (I used Dijon)
1 tsp honey/syrup/sugar
sea salt and freshly ground black pepper
Preheat the oven to 180C.
Chop the onion into wedges, the root veg into 1 inch cubes and the other veg into similar size chunks. Finely chop or grate the garlic. Add the veg and garlic to a roasting tin with the sausages.
In a small bowl, whisk together the remaining ingredients with a good pinch of salt and pepper. Pour over the veg and sausages then toss together - it's easiest to use clean hands to do this. Spread into an even layer with the sausages on top.
Roast in the preheated oven for around 30 minutes, turning the sausages halfway through. Divide between two plates and serve, with a little extra mustard or hot sauce, if you like.
The dressing that the ingredients are roasted in has a lip-smacking combination of sweet, sour and hot to really set your tastebuds alight. It's easy to prepare and there's minimal washing up - you can simply serve it as it is straight from the oven.
Roast Sausage and Root Traybake
Serves 21 onion (I used red)
500g root veg (I used butternut squash)
150g other veg (I used mushrooms)
2 cloves garlic
6 sausages (I used chicken)
2 tbsp oil
1 tbsp vinegar (I used red wine vinegar)
2 tsp mustard/hot sauce (I used Dijon)
1 tsp honey/syrup/sugar
sea salt and freshly ground black pepper
Preheat the oven to 180C.
Chop the onion into wedges, the root veg into 1 inch cubes and the other veg into similar size chunks. Finely chop or grate the garlic. Add the veg and garlic to a roasting tin with the sausages.
In a small bowl, whisk together the remaining ingredients with a good pinch of salt and pepper. Pour over the veg and sausages then toss together - it's easiest to use clean hands to do this. Spread into an even layer with the sausages on top.
Roast in the preheated oven for around 30 minutes, turning the sausages halfway through. Divide between two plates and serve, with a little extra mustard or hot sauce, if you like.
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