Olive Magazine
A sausage, chickpea and potato traybake

Healthy sausage traybake

Published: April 27, 2021 at 12:52 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Charred corn on the cob, succulent sausages, smoked paprika spice rub, roasted tatties and nutty chickpeas makes for a deliciously colourful traybake

  • Healthy
Nutrition:
HighlightNutrientUnit
low inkcal507
fat28.6g
saturates7.9g
carbs37.2g
sugars9.8g
fibre11.4g
protein19.7g
salt1.3g
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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.

Ingredients

  • 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

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
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