• Leanne Fullwood

Sausage and Vegetable Tray Bake


I came up with this idea as I’m trying to pack veggies into every meal but also really fancied some good sausages! One pot/tray meals are an absolute WIN for me. Even working from home you need simple meals with minimal fuss and washing up! I’ve put 6-9 sausages in the recipe, depending on how many you’re feeding and what type of sausages you get. As a rule, I go with 3 regular sausages pp but the Tesco Finest ones we use come as much larger sausages in a pack of 4 so we had 2 each! The vegetables and chickpeas is certainly enough for 3 and I ate the small bowl of leftovers the next day with some cooked salmon. So good!!

As expected, my husband turned his nose up at the hefty volume of veggies but the delicious sausages and addition of crumbly, tangy feta cheese really finishes the dish off (and Mark ate the lot).

Sausage and Vegetable Tray Bake

Serves 2-3


Ingredients

6-9 Sausages of choice (we chose Tesco finest paprika, pancetta and garlic which were delicious)

1/2 small butternut squash

2 small leeks

1 small head of broccoli

1 tin chickpeas, drained

1-2 tbsp rapeseed oil

1 tsp paprika

1 tsp cumin

1 tsp thyme

Freshly ground salt and pepper

100g crumbled feta cheese

Method

1. Preheat the oven to 180°C


2. Peel the skin from the butternut squash and remove the seeds. Chop the flesh into 2cm chunks

3. Separate the florets of broccoli and slice the leeks into 1cm chunks.

4. In a large roasting tray, add the leeks, broccoli and butternut squash plus the paprika, cumin and thyme. Drizzle with oil, season with salt and pepper and mix it all up together.

5. Scatter the sausages on top and roast in the oven for 10 mins.

6. Remove the tray from the oven, scatter over the chickpeas and shake the tray to mix. Turn the sausages over.

7. Return to the oven and bake for a further 20-25 minutes until the sausages are browned and the butternut squash is cooked.

Serve piping hot and scatter with the crumbled feta cheese!



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