Sausage and Vegetable Tray Bake with Mint

I am a complete sucker for tray bake dinners. Why would I not be? It’s simple, takes very little effort, delicious and most important of all – less dishes!!!

This recipe of Sausage and Vegetable Tray Bake with Mint is no exception, and it also has another rather attractive benefit – it’s cheap. Lets face it. Cheap, easy and no fuss midweek dinners are key here. Oh, and it is low carb – so I recommend adding a few potato wedges in there for the non banters…

So, this recipe basically came about when I was cleaning out the fridge. I had leftover sausage or boerewors from yesterdays braai, and a bunch of vegetables that needed chowing and a rather unattractive bunch of mint. Add crème fraiche when you serve this delicious, easy dinner and you have kicked dinnertime in its butt.

I don’t think it gets much simpler than this, guys. Less dishes makes this mamma very happy, and even more so, a delicious carb free dinner.

Hope you give it a go!

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Sausage and Vegetable Tray Bake with Mint

A one tray bake made with roasted vegetables and leftover sausage with mint and sour cream.

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Course

Main Dish

Prep Time

10 min

Cook Time

50 min

Servings

servings MetricUS Imperial

Ingredients

• 2 cups chopped butternut
• 2 cups chopped sweet potato
• 2 cups chopped zucchini
• 1 red onion segmented
• drizzle olive oil
• salt and black pepper to season
• 500 gr beef sausage
• fresh mint to serve
• creme fraiche to serve

Course Main Dish Prep Time 10 min Cook Time 50 min Servings servings MetricUS Imperial Ingredients 2 cups chopped butternut 2 cups chopped sweet potato 2 cups chopped zucchini 1 red onion segmented drizzle olive oil salt and black pepper to season 500 gr beef sausage fresh mint to serve creme fraiche to serve

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Instructions

1. Arrange the chopped vegetables in an oven safe baking tray, drizzle with olive oil and season.
2. Roast in the oven for about 20 minutes.
3. Cut the sausage into small bites, remove the tray from the oven and add the sausage between the vegetables.
4. Roast for another 20 – 25 minutes until vegetables are soft and sausages are done.
5. Garnish with fresh mint and serve with crème fraiche.

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