This time of year is the best time for seasonal vegetables. I love a big roast vegetable tray bakes and this abundance of food all on offer at the supermarkets makes it a wonderfully economic dinner.
The recipe for the sausage tray bake is pretty simple; for 3 people
-6 large sausage
-4 red onions
-1 pepper
-3 sweet potatoes
-2 carrots
-a handful of baby tomatoes
-2 cloves of garlic
This is my starter vegetable tray bake and then depending on whats on offer and seasonal I add extra goodies. For autumn I have included lots of beetroot, pumpkin and a butternut squash.
What I love about these vegetable tray bakes is it’s easy way to use up a few odd vegetables you have and you can make as much or as little as needed.
To make a loose gravy/sauce I add a good glug of apple juice enough to cover the base of the roasting tin by a few milimetres as it compliments the sausages very well. I also make a stock from 1 chicken stock and 1 Knorr vegetable flavour pot and 500ml of boiling water.
Add a sprinkle of salt and pepper and a few dried herbs, a drizzle of olive oil and bake. I bake for about 2 hours at 150 degrees , if you cut up the chunks and leave them large it will take longer to bake.
The vegetables are gorgeous and it tastes amazing.
I love pumpkins! They taste amazing.
All the gorgeous vegetables ready for the oven.
Ready to eat yum yum!
Happy harvest vegetables x
What oven temperature do you bake at please? Thank you
I’m sorry I forgot to write it on the post. It was at 150 degrees C. I hoe you enjoy it.
Thank you
Pleasure x
Love the sound of this – just right for an Autumn day
I love this kind of meal, all those lovely autumn flavours
I love this kind of cooking, minimal faff and maximum flavour! I made something very similar a few days ago using pork & cider sausages, beetroot and butternut squash. Simple but very tasty 🙂
Pork and cider sausages sounds amazing! Beetroot is only something I’ve tried recently with sausages but they work so well 🙂