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Prep
5m
Cook
50m
Total
55m
Prep
5m
Cook
50m
Total
55m
Ingredients
Method
Nutrition
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Step 1
Rinse the potatoes with cold water, then pat dry with a kitchen towel. Add them to a microwaveable bowl and microwave for 6 minutes to soften.
700 g Baby potatoes
Step 2
Heat the oven to 190°C fan.
Step 3
Spread the veg over a baking tray lined with parchment paper, then add the softened potatoes. Drizzle with the olive oil, salt, pepper, paprika and garlic granules and toss together to coat, then spread everything into an even layer.
1 Red onion
1 Red pepper
1 Yellow pepper
1 Courgette
1 tbsp Olive oil
Salt
Black pepper
1 tsp Smoked paprika
1 tsp Garlic granules
Step 4
Roast in the oven for 15 minutes.
Step 5
Meanwhile, mix all the honey and mustard dressing ingredients together in a small bowl.
1 1/2 tbsp Dijon mustard
1 1/2 tbsp Wholegrain mustard
1 1/2 tbsp Honey
1/2 Lemon juice
1/2 tbsp White wine vinegar
Step 6
Dunk each sausage in the honey and mustard dressing, then nestle them amongst the veg and potatoes. Drizzle the remaining dressing over the rest of the tray, then place it back into the oven for 30 more minutes, until the sausages are cooked, the potatoes are crispy, and the veg is caramelised.
8 Reduced-fat pork sausages
Step 7
Top with an extra drizzle if desired and finish with fresh herbs.
For
3
M
I
700
g
Baby potatoes, halved or quartered
1
Red onion, cut into wedges
1
Red pepper, small, chopped
1
Yellow pepper, small, chopped
1
Courgette, chopped
1
tbsp
Olive oil
Salt
Black pepper
1
tsp
Smoked paprika
1
tsp
Garlic granules
8
Reduced-fat pork sausages, 454g
For the honey mustard glaze
1 1/2
tbsp
Dijon mustard
1 1/2
tbsp
Wholegrain mustard
1 1/2
tbsp
Honey
1/2
Lemon juice, from a lemon
1/2
tbsp
White wine vinegar
Per Serving
Calories
539kcal
Fat
15g
Carbs
67g
Protein
30g
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Made it?
A side of some extra green veggies works nicely.
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