Sausage and Tenderstem Broccoli Traybake with Chilli and Garlic
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Ingredients
- 500 g italian-style pork sausages
- 300 g tenderstem broccoli
- 500 g baby new potatoes, halved
- 30 ml olive oil
- 4 garlic cloves
- 1 tsp dried chilli flakes
Nutrition (per serving)
- Calories
- 559 kcal
- Protein
- 23.8 g
- Carbohydrate
- 26.2 g
- of which sugars
- 3.8 g
- Fat
- 39 g
- of which saturates
- 12.4 g
- Fibre
- 4.9 g
- Salt
- 2.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the baby new potatoes with half the olive oil on a large roasting tray and roast for 15 minutes.
- 2
Add the sausages to the tray and roast for a further 15 minutes.
- 3
Add the tenderstem broccoli, garlic, chilli flakes and remaining olive oil, tossing everything together, and roast for a final 10-12 minutes until the sausages are cooked through with no pink remaining, the potatoes are tender and the broccoli is just tender.
- 4
Toss everything together on the tray before serving.
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