Sausage & maple swede traybake

Sausage & maple swede traybake

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(3 ratings)

Prep: 15 mins Cook: 45 mins - 1 hr

Easy

Serves 4
Forget boring bangers and mash, this seasonal traybake with roasted red onions, apples and swede is much more colourful, and just as easy to prepare

Nutrition and extra info

Nutrition: per serving

  • kcal554
  • fat32g
  • saturates11g
  • carbs42g
  • sugars32g
  • fibre11g
  • protein19g
  • salt2.5g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • ½ small pack thyme, leaves picked

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tsp cumin seeds
  • 2 tsp red wine vinegar
  • 1 large swede (about 900g/2lb), peeled and cut into 3cm/1¼in chunks
    Two slices of swede

    Swede

    sw-ee-d

    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 2 red onions, cut into wedges
  • 8 pork sausages
  • 3 sharp eating apples, such as Granny Smith or Pink Lady, cut into wedges and cored
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • cooked broccoli, to serve
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

Method

  1. Heat oven to 200C/180C fan/gas 6. Mix the oil, maple syrup, thyme, cumin and red wine vinegar together with seasoning. Toss the swede and onions in the maple mix, then spread out in a large roasting tin and roast in the oven for 15 mins.

  2. Add the sausages and apple wedges, and cook for 30-45 mins more, stirring halfway through, until the vegetables are soft and caramelised, and the sausages are cooked through. Serve with broccoli.

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Comments, questions and tips

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jfcicts1
15th Feb, 2017
0.05
the world health organisation recently added sausages and bacon to the same carcinogenic list as tobacco and arsenic. - according to the us national institute of health, 35% of cancers are caused by diet. - an article written by the bbc states that, 50% of english people will get cancer at some point in their lifetime. it's up to you eat sausages and bacon and die fat, unhealthy and ridden with disease, or live a longer, healthier more fulfilling life without these cancer sticks. oh and 1.2 billion pigs are killed each year for food.
eliselauren3's picture
eliselauren3
12th Jul, 2017
Yes, but how did it taste?
anticant
13th Apr, 2017
I know all those things so I don't want or need a lecture. Kindly take your self-righteous priggishness somewhere else.
vickylp3
11th May, 2016
I tried this using celeriac instead of swede and caraway instead of cumin and it worked really well. A good easy weeknight tea (apart from the despair as a knife inevitably gets stuck in the middle of the swede)
rgkjersey
26th Dec, 2015
Perfect for the post-Christmas meal when you need something that isn't too heavy. I had almost all the ingredients in the fridge/cupboard but substituted dried thyme for fresh (which was fine) and some ancient Granny Smith's apples which were festering in the bottom of the fridge. I only had one red onion so used a white onion as well, which was also fine. We didn't bother with any other vegetables or accompaniments. The only thing I did that was different was to whack up the temperature to 220 C for the final 15 mins (I did 30 mins at 180 C then a further 15 mins at 220C_) which caramelised the veg and browned the sausages. For some reason, I can't rate this but would give it 5 stars.
carolynjill
20th Oct, 2015
5.05
This is fabulous! I made it for the first time today and will be making it again and again. We have ended up with a crop of about 100 swedes on our allotment this year, which was admittedly an odd thing to grow so many of, as we've never particularly enjoyed swede! I've been working my way through various swede recipes, and this is by far the best. Swede's distinctive taste blends beautifully with the maple syrup, apple, cumin and thyme. The whole family ate it with relish, even our six year old daughter, who has resisted all previous attempts to convince her to eat her share of the swede harvest! Well done, Good Food, thanks for a fabulous recipe.
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