Sausage and Apple Traybake with Roasted Roots

• 6good pork sausages
• 3carrots, cut into thick batons
• 3parsnips, cut into thick batons
• 2red onions, cut into wedges
• 2eating apples, cored and cut into wedges
• 4garlic cloves, unpeeled
• 3 tbspolive oil
• 2 tspdried thyme
• fine salt
• black pepper
• 1 tbspplain flour
• 400mlchicken stock
• 2 tspwholegrain mustard
• 400gsavoy cabbage, shredded and steamed

Method

1. 1Heat the oven to 200C fan. Toss the carrots, parsnips, red onions and garlic in a large roasting tray with 2 tablespoons of the olive oil, the thyme, a teaspoon of salt and plenty of pepper. Roast for 20 minutes.
2. 2Add the sausages and apple wedges, turning them in the oil, and drizzle with the last tablespoon of oil. Roast for 25 minutes more, turning the sausages once, until they are deep brown, the roots are tender and caramelised at the edges and the apples have softened and browned.
3. 3Lift the sausages, apples and vegetables onto a warm platter. Squeeze the soft garlic out of its skins into the tray. Put the tray over a medium heat, stir in the flour with the juices for a minute, then whisk in the stock and simmer for 3 minutes until thickened to a gravy. Stir in the mustard and season.
4. 4Serve the sausages and roasted roots with the gravy poured over and the steamed cabbage alongside.

Per serving

kcal

571

protein

18.6g

fibre

13.1g

carbs

53.8g

fat

33.9g