Caramelised Capsicum, Baby Potato, and Sausage Tray Bake

This Week

2 Dec - 8 Dec

Caramelised Capsicum, Baby Potato, and Sausage Tray Bake

If you’ve been cooking with us for a while you know we love a midweek traybake. They are just so simple to throw in the oven and walk away and they are a great way to get a variety of veggies into your meal. This week we’ve used some good quality sausages which pair beautifully with the caramelised roasted onions, capsicums and crispy roasted baby potatoes.

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Meal Prep Guide

Pre-chop the vegetables.

Cut four zucchinis into rounds and slice three red capsicums. Store together in an airtight container in the fridge.

Tips

‍Tips

Sausages tend to get a bad reputation as they are often loaded with additives, preservatives and factory-farmed meat but when you know what to look for there are lots of delicious, healthy options out there. Some of our favourites include Durham Farms, L’authentique and Franks.
Depending on the size of the sausages you use, they might be ready a little earlier than the potatoes. If this is the case simply remove them and pop them back in to reheat for a few minutes at the end.

Shortcuts

Vegetables

You can swap out the baby potatoes for sweet potatoes or pumpkin if you’d prefer.
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Protein

Swap out the sausages for chicken thighs.
For a vegetarian option swap out the sausages for a tin of chickpeas or halloumi. If you’re using halloumi just add the sliced halloumi to the tray-bake for the last 10 minutes of the cooking time.

Ingredients

600g good quality sausages
2 red onions (cut into wedges)
3 large red capsicums (sliced)
4 zucchini (cut into rounds)
4 cloves of garlic (whole, with skins removed)
3 Tbsp mixed herbs (we used rosemary, oregano and thyme) or 1 Tbsp dried mixed herbs
500g baby potatoes (halved)
2-3 Tbsp olive oil
½ cup bone broth, stock or wine.
1 Tbsp wholegrain mustard
Salt and pepper

Method

Preheat the oven to 200 degrees fan bake.
Add all of the ingredients (except the sausages) into a large baking dish and drizzle over the olive oil and season with salt and pepper. Toss well to make sure everything is coated in olive oil.
Prick holes in the sausages to stop them from bursting and then place them on top of the veggies on the baking dish.
Pop in the oven to cook for 30 minutes.
After 30 minutes remove from the oven and pour over the broth mixed together with 1 Tbsp of wholegrain mustard. Return to the oven to cook for another 20 minutes until the potatoes have cooked through.
Depending on the sausages you use, they might be ready a little earlier than the potatoes. If this is the case then remove the sausages from the oven until the potatoes have cooked and then add them in for the last few minutes at the end to heat up again.

Variations

Vegetables

You can swap out the baby potatoes for sweet potatoes or pumpkin if you’d prefer.
‍

Protein

Swap out the sausages for chicken thighs.
For a vegetarian option swap out the sausages for a tin of chickpeas or halloumi. If you’re using halloumi just add the sliced halloumi to the tray-bake for the last 10 minutes of the cooking time.