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Sausages, Roasted Veg & Rosemary Potato Traybake |
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| Serves 3 |
Prep 5 mins |
Cooking 40 mins |
Easy |
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Ingredients |
2 red peppers, deseeded and cut into thick slices
1 courgette, cut into chunks
400g pack Parmentier potatoes (includes rosemary)
1 tbsp olive oil
400g pack 6 Finnebrogues pork sausages
Kale or other seasonal greens, cooked, to serve
Dijon mustard, to serve (optional)
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Preheat the oven to 220°C, gas
mark 7. Tip the peppers and courgettes into a
large roasting tin.
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Drizzle with the olive oil and
toss well to combine. Arrange in a single layer, then put
in the oven for 10 to 15 minutes.
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Sit the sausages over the
vegetables and put the parmentier potatoes in the oven in
a separate tray and follow packet instructions. Roast for
15 minutes, give
everything a good stir, then roast for 15 minutes more,
until golden and the sausages are cooked through with no
pink meat and juices that run clear. Serve with green
vegetables if you like. Some Dijon mustard on the side
makes a tasty addition.
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Cook’s tip: you can swap the
sausages for chicken legs or thigh and drumsticks. Roast
for the same times, and check the meat is cooked through
with no pink meat and juices that run clear.
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DAILY
DINNERS 
