Roasted root vegetable and sausage traybake
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Serves:     people
Notes from Anna
  • The success of this simple, hearty one pot relies heavily on the quality of the sausages. Use best quality sausages with a high meat content to avoid ending up with vegetables swimming in a pool of fat.


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  1. PRE-HEAT OVEN TO 200˚C/180˚C FAN/GAS 6
  2. Peel the sweet potatoes, parsnips and carrots and cut into fairly large chunks. Place in a colander and rinse under running water.
  3. Mix the mustard, olive oil, sea salt and honey to form a homogenous paste. Put the vegetables into a large roasting tin, add the mustard dressing and combine well.
  4. Roast for 25 minutes, stirring once halfway through cooking.
  5. Prick each sausage with a fork and place over the vegetables. Turn the temperature down to 180˚C/160˚C FAN/GAS 4 and return the pan to the oven.
  6. Cook for a further 20-25 minutes or until the sausages have turned a nice golden colour and are cooked through, stirring occasionally.

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