POTATO AND SAUSAGE TRAY BAKE
PREP TIME: 10 MINUTES
COOKING TIME: 40 MINUTES
SERVES: 4
INGREDIENTS
500g Spud Lite baby potatoes, halved
1 red onion, peeled and cut into wedges
8 Pork & fennel sausages
1 tablespoon olive oil
300g green beans, trimmed
250g punnet cherry tomatoes
1/4 cup pesto
METHOD
1. Preheat oven to 200°C (180°C fan-forced).
2. Place potatoes, onion and sausages together in a large roasting pan and drizzle over half the olive oil, tossing until well coated. Place in oven and cook for 30 minutes turning sausages half way through cooking.
3. Meanwhile, bring a medium saucepan full of water to the boil. Add beans and cook for 1-2 minutes. Drain and refresh under cold water.
4. Remove baking tray from the oven, add blanched green beans and tomatoes to the sausages, drizzling over remaining oil and seasoning with salt and pepper. Cook for a further 10 minutes or until tomatoes start collapsing and sausages are cooked through.
To Serve
Dollop pesto over the sausages and roasted vegetables.
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