A one-tray bake for simple cooking, simple cleaning up and lots of flavour. Marmalade gives a sweet and sticky glaze and the balsamic adds depth. Use any root vegetables, potatoes or squash varieties and buy the best quality sausages you can afford. Pork, chicken or vegetarian sausages all work great - just adjust cooking time accordingly
Total time to make : ~ 1 hr
Time to prep : 10 minutes
Time to cook : 50 - 60 minutes
Servings : 3
Ingredients
500g pumpkin (or butternut squash), sliced into wedges
2 onions (red, yellow or a mix of both), sliced into wedges
2 tbsp olive oil
2 tbsp balsamic vinegar
375g good quality sausages (6 large or 12 chipolata)
Handful of sage, torn
3 - 4 tbsp marmalade
salt and pepper, to season
Method
Pre-heat a fan oven to 200C and prepare your vegetables
In a large roasting tin, toss the sliced pumpkin and onions with the olive oil and balsamic. Lightly season and roast for 20 minutes
Remove the roasting tin from the oven and give the vegetables a good mix around. Add in the sausages and torn sage, roast for another 20 minutes
Remove the roasting tin from the oven and spoon over the marmalade, giving everything a good stir. Return to the oven for a final 10 - 20 minutes, until the sausages are golden and cooked through, the vegetables are soft and caramelising
Leave to cool slightly, taste for seasoning and serve with steamed green vegetables
Nutritional Information
(per serving)
460 calories
26g fat, 37g carbs, 19g protein
Good to know:
Cooking time for sausages can vary depending on what type you buy, cook to packet instructions and always check they're cooked through before eating
Chop the vegetables to similar sized wedges to ensure even cooking time
Excellent as a leftover tucked into a sandwich, served with eggs for breakfast or mixed through a warm rice salad
DF, GF (check sausage ingredients) and can be made vegan/vegetarian