Sausage and Root Vegetable Traybake with Mustard

• 600gpotatoes, skin on, cut into 3cm chunks
• 3carrots, cut into thick batons
• 2parsnips, cut into thick batons
• 2onions, cut into wedges
• 4garlic cloves, skin on
• 3 tbspolive oil
• 1 tspdried thyme
• 4pork sausages
• 1 x 400gtin cannellini beans, drained and rinsed
• 200gfrozen peas
• 150mlchicken stock
• fine salt
• black pepper
• 11/2 tbsp wholegrain mustard
• 1 tbsphoney
• 1 tbspcider vinegar

Method

1. 1Heat the oven to 200C fan. Tip the potatoes, carrots, parsnips, onions and garlic into your largest roasting tray with 2 tablespoons of the olive oil, the thyme, a teaspoon of salt and plenty of pepper. Toss so everything is coated and spread out in one layer; a crowded tray steams instead of browning.
2. 2Roast for 15 minutes until the vegetables are starting to colour at the edges.
3. 3While they roast, mix the mustard, honey, vinegar and the last tablespoon of oil in a small bowl.
4. 4Take the tray out, turn the vegetables, and lay the sausages on top. Roast for 20 minutes until the sausages are browned and the potatoes are tender and crisp at the corners.
5. 5Scatter the beans and peas around the sausages, pour over the stock and spoon the glaze over everything. Roast for 8 minutes until the beans are hot, the peas are bright and the sausages are steaming hot throughout with no pink remaining.
6. 6Squeeze the soft garlic out of its skins into the tray juices and stir it through. Taste the juices for salt, then serve straight from the tray with the sticky sausages on top.

Per serving

kcal

622

protein

21.7g

fibre

15.8g

carbs

75.5g

fat

26.8g