Name: Healthy sausage traybake
Total time: 1 h 10 min
Yield: Serves 4
Ingredients: 8 100% pork sausages; 300g baby potatoes, quartered; 400g tin chickpeas, rinsed and drained; 2 red peppers, roughly chopped; 4 mini corn on the cob, each sliced into 3 pieces; 1 large red onion, cut into quarters; 3 tbsp extra-virgin olive oil; 2 cloves garlic, crushed; ½ lemon, juiced, plus wedges to serve; 1 tbsp smoked paprika; 1 tsp dried oregano; 1 tsp ground cumin; ½ a small bunch flat-leaf parsley, roughly chopped

8 100% pork sausages
300g baby potatoes
quartered
400g tin chickpeas
rinsed and drained
2 red peppers
roughly chopped
4 mini corn on the cob
each sliced into 3 pieces
1 large red onion
cut into quarters
3 tbsp extra-virgin olive oil
2 cloves garlic
crushed
½ lemon
juiced, plus wedges to serve
1 tbsp smoked paprika
1 tsp dried oregano
1 tsp ground cumin
½ a small bunch flat-leaf parsley
roughly chopped

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Put the sausages, potatoes, chickpeas, peppers, corn slices and onion in a large baking tray. Combine the olive oil, garlic, lemon juice and spices in a small bowl, seasoning well. Pour the oil mixture over the vegetables and toss to coat. Cover securely with foil and roast for 30 minutes.
step 2
Uncover the tray and roast for a further 30 minutes or until the sausages are cooked through, the potatoes are tender and everything is golden. Serve sprinkled with the parsley and lemon wedges to squeeze over.