This all in one sausage, vegetable and apple traybake is a wonderful Autumnal dish and an easy way to add lots of fruit and vegetables into a dinnertime favourite.
When life is busy, there is nothing better than an all in one traybake dinner! Prepare it in the morning and pop in the oven about 45 minutes before you are wanting to eat.
It's also a perfect way to use some of those windfall apples as well as adding a huge variety of vegetables into a tasty dinner.
Personalize your traybake!
This traybake is versatile too - why not mix and match vegetables that you have to hand like sweet potato, butternut squash, fennel or celeriac. You could spice the dish up with some fresh chilli or chilli flakes, or sweeten it further with a touch more honey. In fact you could make it once a week ringing the changes with the type of sausage and vegetables you include. Changing up the sausages is also a great option, for example a chorizo style sausage would add a delicious spice, where an Italian sausage would add a herby tone.
Ingredients: 2 Servings
- 1 pepper
- 2 small apples
- 1 tomato
- 2 carrots
- 1 courgette / zucchini
- 1 small onion
- 2 leek
- 1 parsnip
- 2 cloves of garlic
- 1 celery stick
- 6 sausages of your choice
- 1 teaspoon honey
- 2 teaspoons wholegrain mustard
- 3 teaspoons olive oil
- Salt and Pepper
You will need a large roasting / baking tin.
Preheat the oven to 200°C / 400°F
Fruit and Vegetable preparation:
Top, tail and then peel the parsnip (as they can be a bit gnarly) and roughly cut into large cubes.
Top and tail the carrots and cut into small half rounds. Unless they are muddy, there's really no need to peel the carrots as you retain more nutrients if you leave the skin on.
Remove the ends of the courgette and cut into small half moons. Add all the vegetables to the roasting tin.
Slice the ends off the celery and cut the stalk into small chunks.
After removing the bottom of the leek, slice down on two sides of the leek from the top and fan the leaves apart. Wash the leek again fanning out the leaves to get any grit or sand out of the leek.
Give two cloves of garlic a bash with the side of a large knife and peel the outer skin away. Roughly chop the garlic.
Peel and slice one onion and cut into segments. Add everything to the roasting tin.
Quarter and slice out the core of two small apples and then you can cut it up into chunks.
Cut the tomato into small pieces. The tomato will give the dish a little moisture. Add to the roasting tin.
Now it's time to prep the pepper! I've got a super easy way of deseeding a pepper - find the link here How to deseed a pepper
For this recipe, cut the pepper pieces into chunks. Add all the fruit vegetables to the roasting tin.
Mix together the honey, mustard, oil, and a large dash of salt and pepper.
Drizzle this mixture all over the vegetable and then give a good rub into the vegetables using your clean hands.
Now you can add the sausages, laying them on top of the vegetables.
Finally, bake the dish in a preheated for about 45 minutes. The vegetables should be soft and the sausages nice and browned.