Rosemary Lamb Sausage & Autumn Veg Tray Bake
Lamb sausage tray bake is one of the delicious and healthiest dinners you can put on the table. Grass-fed lamb, organic potatoes, pumpkin and carrots, all roasted together until golden, with everything cooked in the one tray.
- 500g rosemary and mint lamb sausages
- 500g potatoes, chopped
- 300g sweet potato, chopped
- 500g butternut pumpkin, chopped
- 2 purple carrots, sliced
- 1/3 bunch fresh herbs, chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper
- To serve: 1/2 cucumber, sliced, and organic yoghurt (optional)
- Preheat the oven to 220C.
- Toss the potato, sweet potato, pumpkin and carrot with the olive oil, smoked paprika, salt and pepper on a large tray.
- Roast for 20 minutes to give the veg a head start.
- Add the sausages to the tray and roast for another 25 to 30 minutes, until the sausages are golden and cooked through and the veg is tender.
- Scatter the chopped herbs over the top.
- Serve with sliced cucumber and a spoonful of yoghurt on the side.
Serving suggestions: Serve straight from the tray with a dollop of yoghurt and the cucumber for freshness. A green salad rounds it out if you want to stretch it further, and any leftovers make a good lunch the next day.
Storage: You can keep in the fridge for up to 3 days in a sealed container. Store the sausages separately from the veg if you can. Reheat in a hot oven rather than the microwave so the veg keeps some of its crispness.
Variations: Swap the lamb for grass-fed beef sausages or add a few free range chicken thighs to the tray. Add a sliced parsnip or some red onion wedges to use up more of the box, or a pinch of chilli flakes with the paprika if you like a bit of heat.
Need the ingredients? Get the Large Mixed Produce Box or a Vegetable Box with fresh organic potatoes, pumpkin and carrots delivered to your door in Adelaide. Then add grass-fed lamb sausages to make this tray bake.