Honey & mustard veggie sausage traybake
Linda McCartney Vegetarian Sausages, Frozen
8 sausage(s), cooked as per pack
New potatoes, raw
400 g, thinly sliced
2 medium, cut into thin wedges
1 medium, red, halved cored and thinly sliced
3 tablespoons, level
2 tablespoons, level
½ tablespoons, plus extra sprigs to serve
300 g, trimmed and sliced lengthways, to seve
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the sausages, potatoes, onions and apple on a baking tray.
- In a small bowl, combine the honey and mustard, then drizzle the mixture over the sausages, veg and apple along with the oil, then toss to coat. Scatter over the thyme, season well, and bake for 20 minutes, until the sausages are slightly browned and the vegetables and apple are tender.
- Meanwhile, steam the runner beans for 7-8 minutes or until tender. Serve the traybake with the extra thyme leaves scattered over and the beans on the side.