One Tray 2.png

One-tray sausage and vegetable roast

  • Serves 4 - 5
  • Prep time: 15 mins | Cooking time: 50 mins

Take the hassle out of cooking on those cold weeknights with this one-tray, easy roast. Using seasonal vegetables, and your choice of sausages, served with a tangy mustard sour cream sauce to finish.

Ingredients

  • 600g pumpkin, peeled
  • 2 kūmara (we used red)
  • 300g Brussels sprouts, halved
  • 2 red onions, peeled and cut into thick wedges
  • 6 garlic cloves
  • Olive oil
  • Salt and pepper
  • 2 - 3 sprigs of fresh rosemary or thyme (we used thyme)
  • 6 - 8 sausages of your choice, we used beef
  • ½ cup sour cream
  • 1 Tbsp wholegrain mustard

Method

  1. Preheat the oven to 200°C fan bake.
  2. Cut the pumpkin and kūmara into chunks and place in a bowl. Add Brussels sprouts, red onion and garlic cloves. Drizzle with olive oil, season with salt and pepper and toss to combine.
  3. Spread the vegetables on a large roasting tray, top with thyme sprigs and roast for 10 - 15 minutes until the vegetables are just starting to brown.
  4. Remove the tray from the oven and add the sausages. Roast for a further 30 - 35 minutes, turning the sausages halfway, until the vegetables are tender and the sausages are golden and cooked through.
  5. Stir the wholegrain mustard through the sour cream and serve alongside the roast vegetables and sausages.

Top tips:

  1. Crown pumpkin is recommended for roasting as it can hold its shape when roasting. You can also use buttercup and butternut for a slightly sweeter and different texture.
  2. Red kūmara holds its shape well when roasting too—you can use orange but it will be sweeter and softer, so may become mushy.
  3. Brussels sprouts are great when in season, or you can also use frozen Brussel sprouts (cook from frozen, and do not thaw as they will become mushy). They will be wetter and won’t caramelise as much as fresh but a more budget-friendly alternative available year round.
  4. Other vegetables instead of Brussels sprouts include cabbage cut into wedges or hearty greens such as kale.
  5. Roasting red onions provides a sweeter and more caramelised flavour than brown onions.
  6. Beef sausages have a much more savoury flavour compared to pork sausages, but you can use pork, chicken or vegetarian sausages instead.
  7. Check the sausages are cooked through by using a probe thermometer. The internal temperature should be 75°C.
  8. The wholegrain mustard adds texture and pops of acidity to the sour cream. You can also add other condiments like horseradish cream or stir through dijon mustard for a tangy flavour.
  9. Dried herbs can be used instead of fresh, but make sure to add only half (or less to taste) as dried herbs are much more strong (and bitter) in flavour. You can use oregano as a similar substitute for thyme.
  10. This recipe makes a great roast vegetable salad the next day. Leave the sausages and sour cream out, then reheat the sausages (to 75°C or piping hot) and cut into chunks to stir through with the sour cream.