1 Preheat the oven to 200ºC/180ºC fan/gas mark 6. Combine the onion, carrots and chickpeas in a baking tray along with the parsnips for bite. Drizzle over the oil, a good pinch of paprika for kick and some seasoning. Toss to coat, then nestle in the sausages and roast for 30 minutes.
Crispy veg and sausage traybake
Ingredients
4
servings
-
- 1
- 1 can
- 3
- 300 g
- 1 pack
- 1 tbsp
- 1
- 0,5 pots
- 1 pinch
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Preparation
2 After this time, mix through a splash of boiling water to loosen any charred flavours in the pan. Turn the sausages, returning to the oven for a further 10 minutes.
3 Meanwhile, blitz the tortilla into tiny pieces in a food processor. Reserve a few sprigs of parsley for garnish and add the rest to the food processor for earthiness, pulsing to form herby breadcrumbs.
4 Cover the bake in breadcrumbs for crispiness and cook for a final 5 minutes until golden. Garnish with parsley to serve.
