I love tray bakes because you just chuck everything on a tray and the oven does (almost) all the work! This sausage tray bake is made up of meat or veggie sausages, whole cloves of garlic, torn sage, parsnips, mushrooms, sweet potatoes and is topped with feta cheese. You could easily add/subsititute other vegetables such as broccoli, courgette, butternut squash (if you want to sprain your wrist chopping awkwardly..), carrots, asparagus and peppers or use goats cheese instead of feta. Remember that vegetables shrink when roasting so don’t assume you have too much.
I was first introduced to roast whole cloves of garlic over a camp fire and have never forgotten it – you can pop the insides out and eat them whole as they become soft, sweet and almost caramelised! And sage is an unusual and distinctive tasting herb that goes well with veg and sausages.
Allow at least 1 hour for chopping the veg and cooking time.
Sausage/veggie sausage tray bake (serves 4)
8 meat or veggie sausages (for veggie sausages I like the Cauldron range)
2 red onions, cut in to wedges
2 parsnips, cut in to chunks
2 small sweet potatoes, cut in to chunks
100g mushrooms, chopped in half
8 whole unpeeled cloves garlic
1/2 20g pack sage, roughly torn
Salt and pepper
200g feta cheese, crumbled
Preheat the oven to 190 degrees/gas mark 5. Put the sausages on a non-stick baking tray along with the veg, garlic and sage. Pour over some olive oil and season with salt and pepper. Mix everything up well with your hands.
Cook in the oven for around 50 mins, until everything is cooked through. Shake the tray regularly to avoid burning. You may need to add more oil. About 5 minutes before taking the tray out of the oven crumble over the feta cheese. Serve with salad!