Charred corn on the cob, succulent sausages, smoked paprika spice rub, roasted tatties and nutty chickpeas makes for a deliciously colourful traybake
Ingredients
8 100% pork sausages
300g baby potatoes, quartered
400g tin chickpeas, rinsed and drained
2 red peppers, roughly chopped
4 mini corn on the cob, each sliced into 3 pieces
1 large red onion, cut into quarters
3 tbsp extra-virgin olive oil
2 cloves garlic, crushed
½ lemon, juiced, plus wedges to serve
1 tbsp smoked paprika
1 tsp dried oregano
1 tsp ground cumin
½ a small bunch flat-leaf parsley, roughly chopped
Step by step
Heat the oven to 200C/fan 180C/gas 6. Put the sausages, potatoes, chickpeas, peppers, corn slices and onion in a large baking tray. Combine the olive oil, garlic, lemon juice and spices in a small bowl, seasoning well. Pour the oil mixture over the vegetables and toss to coat. Cover securely with foil and roast for 30 minutes.
Uncover the tray and roast for a further 30 minutes or until the sausages are cooked through, the potatoes are tender and everything is golden. Serve sprinkled with the parsley and lemon wedges to squeeze over.
