Sausage & root vegetable bake

This warming one-tray bake is packed with a range of fresh seasonal vegetables like beetroots and parsnips. Our free range pork, sage and black pepper sausages are a real family favourite.

1 hour

3-4

Easy

• 1 pack Field & Flower premium pork, sage & black pepper sausages
• 4 garlic cloves, unpeeled
• 3 carrots, peeled & cut into pieces lengthways
• Red onion, cut into eighths
• 3 beetroots, peeled and cut into pieces
• 3 parsnips, peeled & cut into pieces lengthways
• 2 tbsp clear honey
• 2 tbsp wholegrain mustard
• 2 tbsp rape seed oil
• ½ tsp cumin
• Hand full (4/5) of sage leaves
• Sea salt & freshly ground black pepper

1. Pre-heat the oven to 180°c fan.

2. In a bowl mix together the mustard, oil, honey and cumin.

3. Place all your vegetables into a roasting tin, season and place in the oven.

4. After 15 mins remove your tray from the oven, turn the vegetables and add the sausages and sage. Toss everything together in the sauce.

5. Place back into the oven and bake for a further 30ish mins turning every now and then. Everything is ready when the sausages and cooked though and the vegetables are golden.