Ingredients:

  • 2 large Shallots, peeled and quartered
  • 4-5 small Baby Potatoes
  • 1 small Carrot, peeled and chopped into chunks
  • 2 links High-Quality Pork Sausages
  • 2 Tbsp Olive Oil
  • 1 tsp Fresh Thyme leaves
  • Salt, to taste
  • Black Pepper, to taste
  • 1 Tbsp Balsamic Vinegar
  • 1 tsp Wholegrain Mustard
  • 1/2 tsp Runny Honey (or Maple Syrup)

Instructions:

  1. Preheat the oven to 200°C (400°F) and position a rack in the center. Chop the potatoes and carrots into roughly 1-inch (2.5 cm) uniform chunks. Ensure the shallots are quartered, keeping some of the core intact.
  2. Combine the prepared vegetables (potatoes, carrots, shallots) in a mixing bowl. Toss the vegetables with 1 tablespoon of olive oil, salt, pepper, and the fresh thyme leaves. Spread them evenly across the small baking tray in a single layer.
  3. Roast the vegetables in the preheated oven for 15 minutes to give the denser vegetables a head start.
  4. While the vegetables are roasting, prepare the glaze: whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, wholegrain mustard, and honey in the mixing bowl. Lightly prick the sausages all over with a fork or knife tip.
  5. Remove the baking tray from the oven after the initial 15 minutes. Add the pricked sausages, nestling them among the par-roasted vegetables. Drizzle about half of the prepared sticky balsamic glaze evenly over the contents and toss gently.
  6. Return the tray to the oven and cook for an additional 15 minutes. Remove the tray, turn the sausages and vegetables, and drizzle the remaining glaze over everything.
  7. Bake for the final 5 minutes, or until the sausages are deeply browned, cooked through, and the vegetables are tender and caramelised.
  8. Rest the traybake for 2 minutes outside the oven. Transfer the entire meal directly onto your serving plate, ensuring you scrape up all the sticky glaze from the bottom of the tray.