Sausage tray bake

A quick and easy midweek dinner

Ingredients

Drizzle of olive oil
24 chipolatas
2 x 400g tins of cherry tomatoes
Few sprigs of thyme
4 fat garlic cloves, sliced
2 x 400g tinned haricot beans, or other beans
A handful of olives
Zest and juice of 1 orange
1 tsp smoked paprika
2 red onions, peeled, and each cut into 6 wedges
Fresh parsley, roughly chopped to garnish
Salt and pepper

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.
Lightly drizzle a little olive oil over a roasting tray and place everything except the chopped parsley into it. Season with salt and pepper.
Roast in the oven for 40 minutes until golden brown. You may need to turn halfway through to cook the chipolatas evenly.
Garnish with the parsley and serve with some seasonal greens, couscous or pasta salad.

Recipe by Jody Spencer

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Taste Buds is published by We Make Media, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

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Stokeinteignhead
Newton Abbot
Devon TQ12 4QL

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Taste Buds, 2 Rocombe Ct, Lower Rocombe, Stokeinteignhead, Newton Abbot, Devon TQ12 4QL