Advertisement

Make this healthy sausage traybake for a midweek meal, then check out our healthy chilli, healthy chicken traybake, healthy risotto and more healthy comfort food recipes.

  • 8 100% pork sausages
  • 300g baby potatoes
    quartered
  • 400g tin chickpeas
    rinsed and drained
  • 2 red peppers
    roughly chopped
  • 4 mini corn on the cob
    each sliced into 3 pieces
  • 1 large red onion
    cut into quarters
  • 3 tbsp extra-virgin olive oil
  • 2 cloves garlic
    crushed
  • ½ lemon
    juiced, plus wedges to serve
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • ½ a small bunch flat-leaf parsley
    roughly chopped

Nutrition: per serving

  • kcal507
    low
  • fat28.6g
  • saturates7.9g
  • carbs37.2g
  • sugars9.8g
  • fibre11.4g
  • protein19.7g
  • salt1.3g

Method

  • step 1

    Heat the oven to 200C/fan 180C/gas 6. Put the sausages, potatoes, chickpeas, peppers, corn slices and onion in a large baking tray. Combine the olive oil, garlic, lemon juice and spices in a small bowl, seasoning well. Pour the oil mixture over the vegetables and toss to coat. Cover securely with foil and roast for 30 minutes.

  • step 2

    Uncover the tray and roast for a further 30 minutes or until the sausages are cooked through, the potatoes are tender and everything is golden. Serve sprinkled with the parsley and lemon wedges to squeeze over.

Discover more of our easy sausage recipes

Creamy Sausage Bake
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.6 ratings
Advertisement
Advertisement
Advertisement