1kg Potatoes, peeled and chopped into 2cm chunks
2 Red Onions, peeled and chopped into 2cm chunks
2 Apples, peeled, cored and chopped into 2cm chunks
4 Carrots, peeled and chopped into 2cm chunks
3 Parsnips, peeled and chopped into 2cm chunks
3 tbsp Olive Oil
1 tbsp Wholegrain Mustard
3 tbsp Honey
Salt and Black pepper
1 x 1lb 16-pack of Mallon’s Sausages
- Preheat the oven to 220˚C/200˚C fan/gas mark 7.
- Spread the potatoes, onions, apples, carrots and parsnips out in two large baking dishes or roasting trays.
- In a small jug, stir together the olive oil, mustard, honey and some salt and pepper. Drizzle evenly over the vegetables. Toss well to coat everything in the honey-mustard oil.
- Roast for 20 minutes, then toss the vegetables around in the trays. Place the Mallon’s Sausages on top. Return to the oven for 25-30 minutes until the sausages are completely cooked through, turning the sausages after 15 minutes.