A Fall Feast
What you’ll need for 2 people
- 4 sausages
- 2 large potatoes (or 2 sweet potatoes)
- 2 parsnip
- 2 carrots
- 1 tbsp dijon mustard
- 1 tsp maple syrup
- Sugar snap peas or broccoli (optional)
How to make it
Pre heat the oven to 180ºC and boil the kettle.
Start off by chopping up the parsnips, carrots and potatoes and leave to one side for now.
Place the sausages in an oven proof dish and cook for 10 minutes.
Whilst the sausages are cooking, place the parsnips, carrots and potatoes in a pan of boiling water. Boil for 5 minutes. Drain and let them steam dry for 5 minutes in the pan with the lid on.
Add the parsnips, carrots and potatoes to the sausages in the oven proof dish.
In a small bowl or a mug mix the mustard, maple syrup and 2 tbsp of oil together and add this to the dish. Stir all of the ingredients so everything is coated in the dressing.
Bake in the oven for another 20 minutes, or until the sausages are cooked through and the potatoes have a light crisp on the top.
Serve with some crunchy greens like sugar snap peas or broccoli.
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