Hello, Sous Chef here!
This is our first recipe of 2021 and if I do say so myself, it's a good one. Packed full of vegetables and protein, as well as being really quick and easy - what more could you want!
A lot of the ingredients here are substitutable - you could add peppers instead of tomatoes or new potatoes instead of sweet potatoes or even add some parsnip, we just like to make sure that there are as many colours as possible to make it a fun, vibrant meal.
Serves 3
Ingredients:
6 Sausages of your choice, cut into chunks
1/2 jar Pesto (roughly 45g)
1 Courgette, quartered
1 Onion, cut into chunks
500g Sweet Potato, cut into chunks
420g Chantenay Carrots, tops and tails cut off
45 Baby Plum Tomatoes, whole
1 tbsp Olive Oil
Method:
1. Preheat the oven to 180C.
2. Toss the sausages, courgette, onion, sweet potato, carrots and tomatoes in the olive oil in a large roasting tin.
3. Place the tin in the oven for 30 minutes.
4. After the 30 minutes, take the tin out of the oven and add the pesto. Toss all the ingredients to ensure the vegetables and sausages are fully coated with the pesto.
5. Place back in the oven for 15 minutes then serve.
There we have it, a quick and easy traybake. Perfect as a mid-week meal. If you cook this the night before, the leftovers can be kept in the fridge for lunch the next day.
Until next time,
Sous Chef x
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