Cooking the books

An easy, veg-packed sausage traybake all the family will enjoy

Hearty, healthy, easy and delicious, says Katie Wright

Wednesday 16 March 2022 04:05 EDT
Comments
(Dan Jones/PA)

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

Simple but satisfying, this tray bake is so easy to chuck in the oven and so tasty,” says fitness expert and author Joe Wicks.

“It’s ideal any night of the week. It’s got roasted sprouts and sweet potatoes, too, so there’s loads of goodness – as well as lots of flavour from the mustard and sausages.”

Sausage, sweet potato and mustard traybake

Serves: 4

Ingredients:

4 medium sweet potatoes, peeled and cut into 3cm cubes

2 red onions, peeled and cut into 6 wedges

2 sprigs of rosemary

2 tbsp olive oil

8 pork sausages

500g Brussels sprouts, halved

For the dressing:

1 tbsp wholegrain mustard

Juice of 1 lemon

1 garlic clove, finely grated

Pinch of salt

Pinch of black pepper

Method:

(Dan Jones/PA)
(Dan Jones/PA)

1. Preheat the oven to 220C/200C fan.

2. Spread the sweet potatoes, red onions and rosemary over a large, rimmed baking tray. Drizzle with the olive oil and toss together to coat, then lay the sausages on top.

3. Bake for 20 minutes until the sweet potatoes are starting to soften. Remove from the oven and add the Brussels sprouts, using a metal spatula to mix them into the vegetables on the tray. Flip the sausages over and return the tray to the oven for a further 20-0 minutes until the vegetables are becoming golden and the sausages are browned.

4. Combine the dressing ingredients in a jam jar, screw on the lid and shake. Pour over the contents of the tray and serve.

‘Feel Good Food’ by Joe Wicks (published by HQ, £20; photography by Dan Jones), available 17 March.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in