For this familyfriendly sausage, sweet potato, and sweetcorn bake, use any sausages you want. Get it vegetarian by using vegetarian Italianstyle hard cheese and veggie sausages.
Sausage, sweet potato & sweetcorn bake
Difficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
50
minutesCalories
364
kcalIngredients
2 tbsp rapeseed oil
300g sweet potatoes , peeled and cut into wedges
2 corn on the cob , each cut into 3
pinch chilli or barbecue spices (use more if you all like spice)
12 chipolata sausages
1 tbsp grated parmesan
barbecue sauce , to serve
Directions
- Heat oven to 200C/180C fan/gas 6. Put 1 tbsp oil in a bowl, tip in the wedges and toss them in the oil along with some seasoning. Arrange them in the centre of a large baking tray. Tip the corn into the bowl with the remaining oil and some seasoning, and arrange them on one side of the wedges. Sprinkle some chilli or spices on one half of the wedges (do the whole lot if everyone likes spices). Arrange the sausages on the empty third of the tray.
- Put the tray in the oven and cook for 40 mins, turning the sausages and corn over halfway through. Take the tray out of the oven and sprinkle the parmesan over the corn, put it back in the oven and cook for 10 mins. Serve with the barbecue sauce.
COMPATIBLE WITH
- Teriyaki salmon & green beans
- One-pan nachos with black beans
Recipe from Good Food magazine, June 2019
