Pink Potato and Sausage Tray Bake
A hearty one-pan dish featuring roasted beets, tender baby potatoes, and juicy sausages, perfect for a comforting family dinner.
Ingredients
Vegetables
- 500 g small beets
- 800 g baby potatoes, cut into halves
- 2 large red onions, peeled and cut into wedges
- 4 cloves garlic, lightly crushed and left in their skins Adds rich flavor
Meat
- 8 good-quality pork sausages Other sausage types can be substituted
Seasoning
- Olive oil, for drizzling
- Sea salt To taste
- Black pepper For finishing
Herbs
- Several sprigs of fresh thyme Enhances aroma
Instructions
Preparation
- Preheat your oven to 190°C (375°F or Gas Mark 5).
- Place the beets in a saucepan of cold water, bring to a boil, and cook for 10-15 minutes until just beginning to soften but still slightly firm.
- Drain the beets and, once cool enough to touch, rub off the skins under running water. Cut them in half.
Roasting
- Put the beets and halved potatoes into a large roasting tray. Drizzle with olive oil, season lightly with salt, and toss well.
- Roast for 20-25 minutes, until the vegetables start to soften.
- Add the onion wedges, sausages, thyme, and crushed garlic to the tray. Toss everything together so it is lightly coated.
- Return to the oven and cook for another 25-30 minutes, stirring once halfway through, until the vegetables are tender and the sausages are browned and fully cooked.
- Finish with a little extra salt and freshly ground black pepper, then serve warm.
Notes
Consider serving the bake directly from the tray for a family-style meal. Pair with a side salad or light vinaigrette for a refreshing contrast.