Traybake
1 tbsp olive oil
3 tbsp caramelized onion chutney
1kg small potatoes, halved
4 parsnips, cut into chunky pieces
4 carrots, cut into chunky pieces
200g Brussels sprouts, trimmed and halved
2 small red onions, cut into wedges
12 cocktail sausages wrapped in bacon (pigs-in-blankets)
2 bay leaves
4 rosemary sprigs, torn
Ingredients
1 tbsp olive oil
3 tbsp caramelized onion chutney
1kg small potatoes, halved
4 parsnips, cut into chunky pieces
4 carrots, cut into chunky pieces
200g Brussels sprouts, trimmed and halved
2 small red onions, cut into wedges
12 cocktail sausages wrapped in bacon (pigs-in-blankets)
2 bay leaves
4 rosemary sprigs, torn
Instructions
Step 1: Preheat and Prep
Preheat the oven to 200°C (180°C fan) or gas mark 6. In a small bowl, whisk together the olive oil and caramelized onion chutney. Season generously with salt and pepper.
Step 2: Roast the Veg
Divide the potatoes, parsnips, carrots, sprouts, and red onions between two large roasting tins. Drizzle with the chutney mixture and toss everything well to coat. Roast in the oven for 25 minutes.
Step 3: Add the Sausages & Herbs
After 25 minutes, add the pigs-in-blankets, bay leaves, and rosemary to the tins. Return to the oven and bake for another 30–35 minutes, stirring halfway through, until the vegetables are golden and tender, and the sausages are fully cooked.
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- Pro Tip
For an extra burst of flavor, drizzle the finished traybake with a splash of balsamic glaze or a spoonful of cranberry sauce before serving. It adds a tangy-sweet contrast that complements the savory elements beautifully!
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