All the best bits of Christmas in the perfect trimmings traybake! A perfect feast containing every dinner table leftover: from potatoes to parsnips.
Easy | 65mins | Serves 4
Ingredients
1 tbsp olive oil
3 tbsp caramelised onion chutney
1kg small potatoes, halved
4 parsnips, cut into chunky pieces
4 carrots, cut into chunky pieces
200g sprouts, trimmed and halved
2 small red onions, cut into wedges
12 cocktail sausages wrapped in bacon
2 bay leaves
4 rosemary sprigs, ripped
Method
1. Heat the oven to 180C fan/ 200C / gas 6
2. Mix together the oil and chutney and season well. Divide everything except the sausages and herbs between 2 large roasting tins. Pour over the oil/chutney mixture and mix together
3. Cook both trays for 25 mins
4. Add sausages and herbs to the trays and bake for 30-35 mins, stirring halfway. Bake until vegetables are soft and sausages are cooked through.
5. Remove from the oven and serve.