What she’d tell you
Ten minutes of chopping and then the oven does everything. On the nights when I have nothing left to give, this is what I make, and nobody has ever known the difference.
What you need
Written for 4. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Heat the oven to 200°C. Cut the potatoes, carrots and parsnips into chunks about the size of a walnut, and quarter the onions.
Toss everything except the sausages with the oil, unpeeled garlic cloves, rosemary, salt and pepper in a large tin.
Roast 20 minutes.
Whisk the mustard and honey together, toss the sausages in it, and nestle them among the vegetables.
Roast 25 minutes more, turning everything once, until the sausages are dark and the edges of the vegetables have caught.
If you haven’t got it
Sausages
vegetarian sausages: add them 10 minutes later still
Parsnip
sweet potato, swede, or whatever is going soft in the drawer
Keeping it
Three days in the fridge.
200°C for 12 minutes: the oven brings the edges back, a microwave does not.
