Monday, 26 June 2017

Roasted Sausages and Sweet Potato Wedges

A simple gluten free traybake roast of sticky sausages with soft sweet potato wedges. 
One tray. Less washing up. 

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You want an easy dinner, something you can slide into the oven and then forget about for 40 minutes while you help the kids with their homework/catch up on the telly/have a well earned rest. 

Am I right?


I love this - we cook it quite often, because it's simple, there's only one tray involved and therefore less washing up, and everyone loves sausages. 

I've used Morrison's gluten free sausages, which crispened up perfectly and everyone loved. But you can use your favourites. It'll work with any chunky sausage you like. 




Roasted Sausages and Sweet Potato Wedges
Serves 3
Ingredients
6 of your favourite sausages (chunky ones, not chipolatas)
2 large sweet potatoes, washed
small bunch of fresh thyme sprigs, washed
pinch of salt
1 tbsp olive oil (or your preferred cooking fat - mild, unflavoured coconut oil works, too)

Method
Line a shallow roasting tray with greaseproof paper. This will make washing up a lot easier, as the sausages and sweet potatoes will turn sticky later on. 

Cut the sweet potatoes into thick wedges (leave the skin on) and arrange over the lined tray and season with salt. Push the sausages into the spaces around the sweet potato wedges and drizzle over the olive oil. Toss lightly with your hands, so everything is coated well. Scatter half of the thyme springs over the top and slide into an oven preheated to gas mark 6/200ºC/400ºF. Roast for 30-40 minutes, giving everything a shake about half way through. 

Once the sausages are thoroughly cooked and golden, and the sweet potatoes are crunchy on the skin side and tender within, take the tray out of the oven and scatter the remaining uncooked thyme sprigs over the top. These will have retained their fresh flavour, freshening up the roast. 

Serve with your choice of green veggies. 


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