2 Recipes: ---------------------------------------------------------------------------------------- Sausage, Potato, Veggy Traybake Note: - this is a 1 tray meal, use any vegetables you have but potatoes, onion, carrots, peppers would work ok. - don't necessarily need the honey or chili flakes - do small potatoes cut up and shaken with oil and spices Ingredients 4 tbsp vegetable oil 8 pork sausages, separated 1 medium onions, cut into thick wedges 1 large red pepper, deseeded and sliced 2-3 carrots 3-4 potatoes, halved lengthways and cut into roughly 15mm or 5/8" in slices 3 tbsp runny honey 4-5 tsp wholegrain mustard 1/4-1/2 tsp dried chillii flakes (optional to taste) 100g/3 1/2 oz frozen peas, fully thawed (see tip below) salt and ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Put the oil, sausages, onions, peppers and potatoes in a large baking tray or shallow roasting tin. Season with a little salt and lots of freshly ground black pepper and toss together. Roast for 20 minutes. Take out of the oven and turn the vegetables and sausages using tongs or a couple of forks. Return to the oven and cook for 15??20 minutes more or until the potatoes are tender and crisp in places and the sausages are nicely browned. Take the tray out of the oven once more, drizzle the honey over the sausages and dot the mustard over the vegetables. Gently toss together. Sprinkle with the chilli flakes if using, then scatter the thawed peas over the top and return to the oven for further 5 minutes or until the honey melts and the sausages are sticky. ---------------------------------------------------------------------------------------- Sheet Pan Veggies nad Sausages ** Serve on rice Ingredients 2 cups (276g) diced baby red potato 3 cups (298g) trimmed and halved green beans 1 large head of broccoli (2 cups; 137g) 1 and 1/2 cups (161g) chopped bell peppers (2 large or 6-7 mini sweet bell peppers) 13 ounces (368g) smoked sausage (See Note 1) 6 tablespoons (73g) olive oil 1/4 teaspoon red pepper flakes, optional (leave out if you don't like heat!) 1 teaspoon paprika 1/2 teaspoon garlic powder 1 tablespoon EACH: dried oregano, dried parsley Salt & pepper Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese PREP: Preheat the oven to 400 degrees F. Line a very large sheet pan (I use this 15x21 inch sheet pan) or 2 smaller pans with parchment paper and set aside. PREP VEGGIES: It is important to prep the veggies according to directions to ensure they all cook at the same rate. Wash and chop the unpeeled baby red potatoes. You want the pieces quite small. I halve the baby potatoes and then dice each half. This yields a total of 10-12 pieces per potato. Trim the green beans and then cut in half, chop the broccoli into florets, chop the peppers into 1-inch pieces, and coin the sausage in thick (1/2-inch) slices. OLIVE OIL AND SEASONINGS: Place all the veggies and sausage on the prepared sheet pan. Pour the olive oil and all the seasonings on top. Season to taste with salt and pepper (I add 1/2 teaspoon of salt and 1/4 teaspoon pepper to start with). Use your hands to toss and evenly coat all the veggies and sausage with seasonings. Space everything out so it has plenty of space to cook. If veggies are crammed/overlapping they'll steam instead of roast and will take longer to cook.