A cosy, stress-free autumnal meal. Great for a weeknight, but would make a lovely Sunday lunch, as well.
4 – 8 sausages (depending on size)
4 carrots, peeled and sliced on the diagonal
4 apples, peeled and cut into cubes
8 handfuls of brussel sprouts, larger ones halved, smaller ones left whole with a notch in the stem
8 cloves of garlic, whole and unpeeled
2 red onions, peeled and quartered
4 – 6 sprigs of fresh thyme, leaves stripped
Vinaigrette: 4 tsp wholegrain mustard, 4 tsp honey, 2 tbsp red wine vinegar, 2 tbsp olive oil, big pinch of salt and pepper
Preheat your oven to 375F / 190C / 175C Fan.
Add the sausages, prepared vegetables and thyme leaves to your largest baking tray so everything is in a roughly single layer. Make the vinaigrette by stirring together the ingredients, then pour over the vegetables and sausages. Give everything a good toss around with your hands to coat, then arrange the sausages on top of the vegetables.
Bake for 50 – 60 minutes, turning twice throughout cooking. When the vegetables are soft and charred and the sausages are beautifully golden, it’s done.