Sausage and Sweet Potato Traybake

Charmaine Lu -
  • 2 peeled sweet potatoes, cut into thin wedges
  • 3 red onions, peeled and halved
  • 6 garlic cloves, skins on
  • 5g oregano sprigs
  • 3 tbsp olive oil
  • 400g pork sausages
  • 1 chicory, broken into leaves
  • For the Dressing
  • 1 tbsp honey
  • 2 tsp wholegrain mustard
  • 2 tsp Dijon mustard
  • 1 crushed garlic clove
  • ½ lemon, zest and juice
  • Preheat the oven to 200C. Toss the potato wedges in a roasting tin with the onions, garlic and oregano, then drizzle with the oil and plenty of seasoning. Roast for 10 mins, then add the sausages to the tray and cook for 10 mins more.
  • Mix the dressing ingredients in a small jug with 3 tbsp of hot water. Pour the dressing over the traybake, mix well, then roast for 10 mins more or until the sausages are cooked through. Scatter with chicory leaves and serve with any roasting juices drizzled over.
40 mins
3 serving