Christmas can often consist of cooking extravagant meals, hosting dinner parties, and making party food and desserts. So, post-Christmas, the motivation to cook might well have dwindled. You may also feel full of cheese and chocolate. So it’s time to fill your body with as much goodness as you can. That’s definitely how we feel. The best solution is a deliciously colourful traybake. What’s more, it only needs one roasting tray.
This is one of our absolute favourite winter one pot recipes when we want maximum taste, with minimal effort. It can also be adapted to be vegetarian or vegan friendly by swapping out your sausages for a meat-free alternative – that’s how we make it!
Ingredients:
- 8 pork/meat free sausages
- 300g baby potatoes, quartered
- 1 tin of chickpeas, rinsed and drained
- 2 red peppers, roughly chopped
- 4 mini corn on the cobs
- 1 red onion, quartered
- 3 tbsp olive oil
- 3 cloves garlic, crushed
- ½ lemon, juiced, extra wedges to serve
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp cumin
- ½ a small bunch of parsley, roughly chopped
How to:
- Prep all your ingredients according to the list above. This is the only part that requires energy – we promise!
- Preheat your oven to 200°c or 180°c for fan ovens.
- Put the sausages, potatoes, chickpeas, peppers, corn and onion in a large baking tray.
- Combine the olive oil, garlic, lemon juice and spices in a small bowl, and season well.
- Pour your mixture over the vegetables and toss to ensure everything is coated.
- Cover with foil and roast for 30 minutes.
- After 30 minutes, uncover the tray and roast for another 30 minutes or so, until the sausages are cooked and the potatoes are soft and nicely browned.
- Serve sprinkled with parsley, and lemon wedges to squeeze over.
Extra Tips:
- If you’re using meat-free sausages, you may want to adjust the cooking time so they don’t over cook. They tend to take a little less time than pork sausage
- The beauty of this one pot Winter recipe is that you can adjust it and add in whatever vegetables you like. Our fridge is still overflowing with carrots and brussels – put them to good use!
