- Honey Mustard Sausage, Sweet Potato & Celeriac Bake.jpg (35.19 KiB) Viewed 593 times
Preparation Time: 15 minutes
Cooking time: 40 minutes
Serves: 4
If served as four portions, provides 643 cals, 33g fat (of which 7g saturates), 34g sugar and 2.3g salt per portion.
Ingredients
- 8 pork sausages
- 1 large red onion, chopped
- 4 sweet potatoes, washed and cut into chunks
- 500g (1lb 2oz) celeriac, washed peeled and cut into chunks
- 4 medium carrots, washed and cut into chunks
- 3 tbsp olive oil
- 3 tbsp wholegrain mustard
- 3 tbsp runny honey
- 1 tbsp white wine vinegar
- 1 tsp fresh thyme leaves
- 1 tsp chopped fresh rosemary
- 1 tsp garlic granules
- Salt and pepper to taste
- 1 small bunch parsley, chopped
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Line a large roasting tin with parchment.
2. Put the sausages and vegetables into the roasting tin.
3. Mix the rest of the ingredients, except the parsley, together in a bowl then pour half of it over the sausage and vegetables. Reserve the remainder.
4. Toss and mix everything together, coating evenly as you go along.
5. Bake for 20 minutes then remove from the oven, tuen everything over and return to the oven for another 20 minutes.
6. Pour the remaining mustardy dressing over the sausages and return to the oven for a few minutes.
7. Scatter the parsley over the top and serve.
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