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Sausages, roasted veg & rosemary potato traybake

Sausages, roasted veg & rosemary potato traybake

Bung it all in a roasting tin, then let the oven do the rest. Ready-prepped Parmentier potatoes (with tasty rosemary and garlic butter) are a real helping hand when things get busy.

4 out of 5 stars(3) Rate this recipe
Gluten free
  • Serves3
  • CourseMain meal
  • Prepare5 mins
  • Cook40 mins
  • Total time45 mins

Ingredients

  • 2 red peppers, deseeded and cut into thick slices
  • 1 courgette, cut into chunks
  • 400g pack Parmentier potatoes
  • 1 tbsp Essential Olive Oil
  • 400g pack 6 Cumberland pork sausages
  • Kale or other seasonal greens, cooked, to serve
  • Dijon mustard, to serve (optional)

Method

  1. Preheat the oven to 220°C, gas mark 7. Tip the peppers, courgettes and potatoes into a large roasting tin.

  2. Drizzle with the olive oil and toss well to combine. Arrange in a single layer, then sit the sausages over the vegetables.

  3. Roast for 20 minutes, give everything a good stir, then roast for 15-20 minutes more, until golden and the sausages are cooked through with no pink meat and juices that run clear. Serve with kale or other greens. Some Dijon mustard on the side makes a tasty addition, if liked.

Cook’s tip

You can swap the sausages for chicken legs or thigh and drumsticks. Roast for the same times, and check the meat is cooked through with no pink meat and juices that run clear.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,936kJ/ 705kcals

Fat

44g

Saturated Fat

15g

Carbohydrates

47g

Sugars

14g

Fibre

8.3g

Protein

25g

Salt

1.9g

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