Holiday Week-In-Between One Pan Bake

Ingredients

• 1 tbsp olive oil
• 3 tbsp onion chutney (Buy, or make your own!)
• 1kg small potatoes, halved
• 4 parsnips
• 4 carrots
• 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

Directions

1. Heat oven to 375 F. Mix the oil and chutney together and season well. Divide everything except the sausages and herbs between two large roasting tins, pour over the oil and chutney mixture and toss together. Put both trays in the oven for 25 mins.

2. Add the sausages and herbs to the trays and bake, stirring halfway through, for 30-35 mins more or until the vegetables are soft and the sausages are cooked through. If one tray is browning more than the other, swap them round.

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