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healthy sausage traybake

Healthy sausage traybake
Charred corn on the cob, succulent sausages, smoked paprika spice rub, roasted tatties and nutty chickpeas makes for a deliciously colourful traybake

INGREDIENTS :

    • 8 100% pork sausages
    • 300g baby potatoes, quartered
    • 400g tin chickpeas, rinsed and drained
    • 2 red peppers, roughly chopped
    • 4 mini corn on the cob, each sliced into 3 pieces
    • 1 large red onion, cut into quarters
    • 3 tbsp extra-virgin olive oil
    • 2 cloves garlic, crushed
    • ½ lemon, juiced, plus wedges to serve
    • 1 tbsp smoked paprika
    • 1 tsp dried oregano
    • 1 tsp ground cumin
    • ½ a small bunch flat-leaf parsley, roughly chopped

DIRECTION:

  1. Heat the oven to 200C/fan 180C/gas 6. Put the sausages, potatoes, chickpeas, peppers, corn slices and onion in a large baking tray. Combine the olive oil, garlic, lemon juice and spices in a small bowl, seasoning well. Pour the oil mixture over the vegetables and toss to coat. Cover securely with foil and roast for 30 minutes.
  2. Uncover the tray and roast for a further 30 minutes or until the sausages are cooked through, the potatoes are tender and everything is golden. Serve sprinkled with the parsley and lemon wedges to squeeze over.
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