Sausage traybake
Prep
10 mins
Cook
50 mins
Servings
2
Difficulty
Medium
This is one of my favorite weeknight dinners because it's honestly so simple to throw together. You just dump everything into a tray and let the oven do the work while you relax. I love using sausages as the star here because they're budget friendly and packed with flavor, plus the fennel seeds add this lovely subtle sweetness. The beans are fantastic too, packed with fiber and protein that keep you satisfied for hours. With just 10 minutes of prep, you've got a complete, wholesome meal ready to serve with crusty bread in under an hour.
Ella x
Ingredients
- 11 red onion cut into wedges
- 14 new potatoes thinly sliced
- 16 canned or jarred artichokes halved
- 100 gcherry tomatoes
- 14 spring onions halved lengthways
- 12 pork sausages cut into chunks
- 1 tspfennel seeds
- 1 smalllemon cut into wedges
- ½ tbspolive oil
- 400 gcan flageolet or butter beans drained and rinsed
- 150 mllow-salt vegetable stock
- 2 tbspfresh pesto
- 1crusty bread to serve(optional)
Detail level
Instructions
- 1
Heat the oven to 200C/180C fan/gas 4. Toss the red onion, potatoes, artichokes, tomatoes, spring onions, sausages, fennel seeds and lemon wedges together in a baking tray or 20 x 20cm baking dish. Drizzle over the oil and season to taste (you won’t need a lot of salt, as the sausages can be quite salty).
- 2
Roast for 20 mins, then add the beans and stock. Roast for 35 mins more, then remove from the oven, swirl through the pesto and serve with crusty bread, if you like.
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