ROOT VEGETABLE AND HONEY MUSTARD SAUSAGE BAKE

Ingredients

• 2 Large Rooster potatoes, skin on and cut into chunks
• 1 Large carrot, cut into wedges
• 2 Large onions, peeled and cut into chunks
• 3 Parsnips, peeled and cut into chunks
• 250g Brussels sprouts, trimmed and sliced
• 1 Leek, washed, trimmed and halved
• 2 tbsp Honey
• 2 tbsp Wholegrain mustard
• 2 Garlic cloves, crushed
• 150ml Chicken stock
• 1 Sprig Thyme
• 8 Pork and honey sausages (Option: any specialty sausage of your choice)
• A sprinkle Sea salt and freshly ground black pepper

Method

1. Preheat an oven to 200°C / 180°C Fan / Gas mark 6.
2. Place the potatoes, onions, carrots, parsnip, leek, and sprouts into a roasting dish.
3. Whisk the honey, wholegrain mustard, garlic, and chicken stock together in a small bowl and pour over the vegetables. Mix well to coat.
4. Place the sausages in the roasting dish with the vegetables and roast in the oven for 20 minutes.
5. After 20 minutes in the oven, remove and mix the ingredients together ensuring everything is coated in sauce. Return the dish to the oven for a further 20 minutes, until the sausages are thoroughly cooked.

COOK’S NOTE

Can be served with fried chorizo, spicy sausage, or smoked bacon.