Joe Wicks' sausage, sweet potato and mustard traybake recipe
Simple but satisfying, this traybake is so easy to chuck in the oven and so tasty! 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.
Tip: If your trays are too small to hold all of the ingredients, divide them between two medium trays instead of one big one. It’s important to not crowd the vegetables too much or they won’t get a chance to caramelise properly.
Ingredients
For the traybake- 4 medium sweet potatoes, peeled and cut into 3cm/1inch cubes
- 2 red onions, peeled and cut into 6 wedges
- 2 sprigs of rosemary
- 2 tbsp olive oil
- 8 pork sausages
- 500 g Brussels sprouts, halved
- 1 tbsp wholegrain mustard
- 1 lemon, juice only
- 1 garlic clove, finely grated
- 1 pinch salt
- 1 pinch black pepper
Details
- Cuisine: British
- Recipe Type: Sausage
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
- 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.
- 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 20-30 minutes until the vegetables are becoming golden and the sausages are browned.
- Combine the dressing ingredients in a jam jar, screw on the lid and shake. Pour over the contents of the tray and serve.
This recipe is from Feel Good Food by Joe Wicks, published by HQ, HarperCollins. Out now in hardback (£20) and ebook.
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