Sausage and Root Veg Autumn Traybake
Cook once, feed everyone: proper sausages roasted over honey-free sticky roots — carrots, parsnips and red onion — with apple wedges that collapse into sweetness. One tin, forty minutes. For baby (from 9 months): offer soft veg sticks and a little well-cooked sausage centre, skin removed.
Ingredients
- 8 good-quality pork sausages (highest meat content you can find)
- 3 medium carrots, cut into chunky batons
- 2 medium parsnips, cut into chunky batons
- 1 large red onion, cut into wedges
- 1 crisp eating apple, cored and cut into wedges
- 2 tbsp olive oil
- 1 tsp dried sage or thyme
Method
- Preheat the oven to 190°C fan. Toss the carrots, parsnips and onion with the oil and herbs in a large roasting tin.
- Lay the sausages on top and roast.
- Turn the sausages, add the apple wedges and roast until everything is golden and the sausages are cooked right through.
- For baby (from 9 months): serve soft carrot and parsnip batons as finger food, plus a little sausage middle — skin peeled off, well cooked, offered sparingly because sausages are salty. Quarter any round slices.
- Serve with mash or crusty bread and mustard for the grown-ups.
Chef's note: Cook once, feed everyone. Sausages carry most of this dish's salt, so babies get mostly veg with a taste of sausage — the NHS suggests keeping processed meats occasional for under-2s. No honey glaze on the tray: roasted roots and apple bring the sweetness naturally (and honey is never for under-1s).
Nutrition per serving
440kcal
18gprotein
34gcarbs
26gfat
Cook it with Cooksmith
Step-by-step cooking mode with timers, automatic grocery lists and meal planning — free.
Open Cooksmith