Beef Sausage, Beetroot, Baby Carrot & Potato Tray Bake

An easy one-tray bake of beef sausages roasted with beetroot, baby carrots and potatoes, served with a peppery rocket salad and a balsamic-honey-mustard dressing. Simple, colourful and low on washing up.

Serves: 5 | Cooking Time:

From your OrganicBox

  • Approx. 700–900g organic beef sausages
  • 350g potatoes, cut into chunks
  • 300g beetroot, peeled and cut into small wedges
  • 200g baby carrots
  • 1 brown onion, cut into wedges
  • ½ bunch rocket

Pantry

  • 2 tbsp olive oil
  • 1 tsp dried thyme or rosemary
  • Salt and pepper
  • 1 tbsp balsamic vinegar
  • 1 tsp honey or maple syrup
  • 1 tsp Dijon mustard

  1. Preheat oven to 200°C.
  2. Place potatoes, beetroot, carrots and onion onto a large lined roasting tray.
  3. Toss with olive oil, herbs, salt and pepper.
  4. Roast for 20 minutes.
  5. Add sausages to the tray, turning the vegetables at the same time.
  6. Roast for another 25–30 minutes, turning the sausages once, until everything is cooked and golden.
  7. Mix balsamic, honey and Dijon together.
  8. Toss the rocket with a little of the dressing and serve alongside the hot tray bake. Drizzle the remaining dressing over the vegetables.

One tray, very little washing up. Winner.

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