An easy one-tray sausage and potato bake, balanced by juicy roast tomatoes and capsicums. It will have weeknight dinners sorted.
At a glance
Approx 50 minutes.
Serves 4 people
700g washed cocktail potatoes, halved
2 tbsp olive oil
8 Ziggys Thick Beef Sausages
6 shallots, halved
2 tbsp thyme leaves
1 punnet cherry tomatoes
1 red capsicum, sliced
1/3 cup grated cheddar cheese
2 tbsp chives, chopped
Preheat the oven to 220C.
Bring a saucepan of water the boil, add in the potatoes and cook for 6 minutes. Drain well.
Pour the olive oil into a roasting tin and place in the oven for a few minutes. Remove the tin from the oven and add the potatoes, mixing well in the oil. Then add the sausages, shallots, chili flakes, and thyme leaves. Place the tray back in the oven and roast for 20 minutes.
Take out the tray, turn the sausages and add the capsicum slices. Return the tray to the oven for another 10 minutes.
Remove the tray, add in the cherry tomatoes and sprinkle cheese over the top, then return to the oven and cook for a further 10 minutes.
Remove the tray from the oven, scatter the chives over the top and serve immediately.