One-Tray Sausage and Apple Traybake (HC)
Ingredients
160g (1½ cup) (5⅔ oz) baby potatoes, halved
2 sausages (pork, beef, chicken/turkey or veggie)
60g (½ cup) (2 oz) butternut squash (butternut pumpkin), peeled and cut into chunks
½ apple, cut into chunks
½ red onion, cut into wedges
1 tsp olive oil
½ tsp smoked paprika
½ tsp dried thyme
¼ tsp garlic granules or ½ garlic clove, crushed
Black pepper to taste
¼ low sodium vegetable stock cube in 60ml (1/4 cup) (2 fl oz) boiling water
½ tbsp (0.5 Aus tbsp – 7.5ml) fresh parsley (optional)
Instructions:
Preheat the oven to 180°C / 356°F / Gas Mark 4 fan.
Add the baby potatoes, sausages, butternut squash (butternut pumpkin), apple and onion to a large bowl. Drizzle in the olive oil, add paprika, thyme, and garlic, and season with black pepper to taste. Mix well to coat the vegetables and sausages in the oil and seasoning.
Pour the ingredients except for the sausages onto a baking tray and arrange them evenly. Place the sausages back in the fridge whilst the vegetables cook.
Put the baking tray in the oven for 20-25 minutes.
Remove the tray from the oven and add the stock. Stir gently, place the sausages on top of the vegetables, prick the sausages with a fork and return to the oven for a further 20-25 minutes or until the sausages are cooked and the vegetables are browned and soft.
To serve, place the roasted vegetables in a serving bowl, top with the sausages and a sprinkle of parsley.
