Midweek Carrot and Potato Tray Bake

Name: Midweek Carrot and Potato Tray Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1kg Potatoes, not peeled - can use a mix of sweet potatoes and new potatoes; 6 tbsp Tagine Paste, half the amount of harissa will also work well; 50g Almonds, toasted and roughly chopped; Maldon Salt, to taste, to taste; 120g Yoghurt; 2 Red Onions, cut into chunky wedges; 3tbsp Fresh Mint Leaves, picked; 2tbsp Olive Oil; 1 Garlic Bulb, the whole bulb; 10g Fresh Parsley, roughly chopped; 8 Sausages; 600g Carrots, not peeled; 1 Lime, zest and juice; Black Pepper to taste

by Max La Manna

Vegetarian

4.3

15m prep time

55m total time

Easy level

14 ingredients

Midweek Carrot and Potato Tray Bake recipe by Max La Manna

Weeknight cooking doesn’t get much easier than a tray bake. You whack everything in a roasting tin and then let the oven do the job for you! This colourful dish is great served in the middle of the table if you have friends over too. Don’t skip the herby yoghurt sauce: it’s bright, fresh and cooling, balancing the earthy, smoky, spicy flavours of the veg.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 200°C/180°C fan/gas 6.

Step 2

Give the carrots a quick wash and roughly chop into batons. Roughly chop the potatoes into wedges and quarter the new potatoes; the key is to keep the veg at similar sizes so they cook evenly.

Step 3

Arrange in a large roasting tray with the onion wedges. Snuggle in the garlic bulb, drizzle with olive oil, season with salt and black pepper and roast for 15–20 minutes.

Step 4

Add the veggie sausages to the tray, along with the tagine paste, toss well and roast for 15–20 minutes, until the carrots and potatoes are crisp and the sausages are browned.

Step 5

Meanwhile, in a food processor or blender, blitz the yoghurt, mint leaves, lime juice and zest together and season well with salt. This is your minty yoghurt. Blend until smooth and vibrant.

Step 6

Squeeze the flesh from the garlic bulb into the tray and give everything a final toss. Drizzle with most of the minty yoghurt and finish with the chopped parsley and toasted almonds. Serve straight from the pan, with the remaining minty yoghurt for people to add at the table.

Ingredients
Based on 4 servings

1kg Potatoes, not peeled - can use a mix of sweet potatoes and new potatoes 1 x Sainsbury's Salad Potatoes, Taste the Difference 1kg
6 tbsp Tagine Paste, half the amount of harissa will also work well 1 x Belazu Tagine Paste 170g
50g Almonds, toasted and roughly chopped 1 x Sainsbury's Flaked Almonds, SO Organic 100g
Maldon Salt, to taste, to taste 1 x Maldon Sea Salt Flakes 250g
120g Yoghurt 1 x Sainsbury's Greek Style Natural Yogurt 200g
2 Red Onions, cut into chunky wedges 2 x Sainsbury's Red Onions Loose
3tbsp Fresh Mint Leaves, picked 1 x Sainsbury's Fresh Packed Mint 30g
2tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
1 Garlic Bulb, the whole bulb 1 x Sainsbury's Garlic
10g Fresh Parsley, roughly chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
8 Sausages 1 x Richmond Meat Free Vegan & Vegetarian Sausages x8 304g
600g Carrots, not peeled 1 x Sainsbury's Carrots 1kg
1 Lime, zest and juice 1 x Sainsbury's Limes x1
Black Pepper to taste 1 x Sainsbury's Coarse Ground Black Pepper 45g