All-the-trimmings Traybake

by BBC Good Food

Enjoy the best of Christmas in a traybake. A perfect Boxing Day feast for using up leftovers like potatoes, parsnips, carrots, sprouts and pigs-in-blankets

Method

Based on 4 servings, adjust as needed.

Step 1

Heat oven to 200C/180C fan/gas 6. 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.

Step 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.

  • Ingredients
  • Based on 4 servings
  • 4 Rosemary Sprigs, ripped 1x Tesco Rosemary 20G
  • 1 tbsp Olive Oil 1x Tesco Olive Oil 500Ml
  • 1kg Small Potatoes, halved 1x Tesco Baby Potatoes 1Kg
  • 4 Parsnips, cut into chunky pieces 4x Tesco Parsnips Loose
  • 4 Carrots, cut into chunky pieces 4x Tesco Carrots Loose
  • 200g Sprouts, trimmed and halved 1x Tesco Peeled Brussels Sprouts 200G
  • 2 Small Red Onions, cut into wedges 2x Tesco Red Onions Loose
  • 3 tbsp Caramelised Onion Chutney 1x Tesco Finest Red Onion Chutney 230G
  • 12 Cocktail Sausages, wrapped in bacon 1x Tesco 12 Pigs In Blankets 240G
  • 2 Bay Leaves 1x Tesco Bay Leaves 3G
  • Maldon Salt, to taste 1x Maldon Sea Salt 250G
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