Conscious that the weather is supposed to be on the turn, with temperatures increasing and thoughts of barbecues on the horizon, I decided to use up the remaining vegetables – usually reserved for the traditional Sunday roast – that were still lurking in the bottom of the fridge. We were also fortunate enough to have lurking sausages (a frequent event as, for some inexplicable reason, we insist on buying packets of 18) so this recipe came to mind. A fantastic, really tasty and cheap family supper, it’s also really flexible – you can pretty much chuck in whatever root veg you have lying around – enjoy!
What you need…
You can chuck in whatever quantities you want really but this time I used the following:
1 x roomy ovenproof dish, lightly buttered
3 large carrots, peeled, trimmed and halved lengthways
2 parsnips, peeled, trimmed and quartered
2 turnips, peeled, trimmed and quartered
2 fat slices of swede, peeled and halved
2 red potatoes, quartered
Splash of olive oil
2 Pink Lady apples, cored and cut into six wedges
1 dessertspoon wholegrain mustard
1 dessertspoon runny honey
A handful sage, roughly chopped
What to do…
Preheat oven to 200°c / 400°f / gas 6.
Chuck the root vegetables into your ovenproof dish, splash over the olive oil, give them a quick stir and pop them in the oven for 20 minutes.
Remove from the oven and tip in the honey and wholegrain mustard, add the apples and mix all together so that the honey and mustard are evenly distributed. Wodge in the sausages and pop back in the oven for a further 25 minutes or until the sausages are golden brown. You may want to take the dish out half way through and stir everything around to make sure the sausages, in particular, are evenly coloured all around.
That’s it! Serve, enjoy this really tasty supper and feel smug over how very easy it is!
Don’t know – one of those ripped from a magazine years ago!