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
-3 sweet potatoes
-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