š„Ā 1 potĀ š½Ā Serves 4 Ā š 10 ingredients ā±Ā 60 minutes Ā£8
This is a favourite in our house. The children love it and any leftovers are great the next day.
Ingredients
- 2 tbsp olive oil
- 2 large onions, sliced lengthways into wedges
- 2 red peppers deseeded and diced
- 2 garlic cloves, chopped
- 1 tbsp chopped fresh thyme leaves
- 500g baby new potatoes, halved
- 8 mushrooms
- 12 sausages, pricked with a fork
- 200ml white wine, or stock
- salt and freshly ground black pepper
Step by step:
- Preheat the oven to 220C / 200C Fan / Gas 7.
- Put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Alternatively, pop all the ingredients in a large plastic freezer bag and squish it around until everything is coated in the oil.
- Tip everything into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages arenāt covered by any of the vegetables. Season well with salt and pepper. Roast for about 30ā35 minutes until golden-brown.
- Remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender.
- Serve hot with a dollop of mustard on the side.
HEAL 