Although I love this time of year, it always gets very busy and stressful around this time and after a day spent testing a recipe in the kitchen (tough job, I know), cooking a healthy, hearty dinner that requires even more washing up feels like way too much effort.
Traybake to the rescue! Simply put everything in one tray and bake, then dinner is ready in under 30 minutes.
All you have to do is peel the vegetables. Or better yet, this is a great recipe to use up leftover vegetables. Simply add them in at the same time as the sausages instead.
I love how colourful and vibrant this combination of vegetables are! Plus, the variety of textures and flavours in this dish make it so satisfying.
Frozen vegan sausages are so handy for last minutes meals but if you’re not a fan of fake meats, you can simply omit them and stir in a tin of chickpeas or white beans in during the last couple of minutes instead.
Vegetable gravy granules and boiled water make for a super easy and quick topping, but if you have a bit more time – I really recommend my balsamic onion gravy. Yum!
- 2 tbsp garlic-infused olive oil
- 3 medium carrots, peeled and chopped
- 3 medium parsnips, peeled and chopped
- 1 large red onion, peeled and cut into wedges
- 400 g brussels sprouts, trimmed
- A pinch of salt and pepper
- 6 Vegan sausages, (I used Linda McCartney's)
- 1/2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- A few sprigs of rosemary, roughly torn
- Vegan gravy
- Preheat oven to 200C / 390F. Drizzle the oil into a large roasting dish and leave to heat up in the oven whilst you prepare the vegetables.
- When ready, carefully remove the hot dish from the oven and add the chopped onion, carrots, parsnips and brussels sprouts. Top with salt and pepper then give the pan a shake to evenly coat the vegetables. Cook for 10 minutes.
- Remove from the oven and add the sausages, balsamic vinegar, maple syrup and rosemary. Give the pan another shake and cook for a further 15 minutes. The brand I used take 15 minutes from frozen but if yours take longer, add them in earlier or if they take shorter, add them in later.
- Transfer to plates, top with gravy and enjoy!
To use with leftovers: Simply add the leftover veg in with the sausages and use a bit less oil.