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Recipe: Italian sausage and seasonal veggies tray bake

September 22, 2016 by Shari 1 Comment

I picked up some delicious sausages from the Free Range Butcher at the Ramsgate Foodies Market and they inspired this delicious tray bake {which could also be known as a sheet-pan dinner}. I mean using these flavoursome Italian sausages is so good, as it means half of the work ‘creating flavour’ has already been done for you!

I picked up the remaining ingredients for this dish, from the organic fruit and veggie people who are normally next door to the Free Range Butcher – sorry awesome stallholders, I can’t believe that I have forgotten your name {let’s just put it down to baby brain}.

Spring has finally sprung and there’s a whole new crop of fruit and vegetables coming into season.

In September, you will find the best value and quality by cooking with; artichokes { I wish I had been able to get my hands on some for this dish}, asparagus, avocados, broccoli, cabbage, carrots, cauliflower, chillies, Chinese greens, garlic, ginger, green beans, leeks, lettuce, mushrooms, onions, potatoes, pumpkin, silverbeet, spinach and spring onions.

GoodFoodWeek's Italian sausage and seasonal veggies sheet pan dinner

ITALIAN SAUSAGE AND SEASONAL VEGGIES TRAY BAKE

Approximately 8 Italian sausages
1 sweet potato
1/2 butternut pumpkin
3 potatoes
1 red onion
1 punnet of cherry tomatoes
1/2 bulb of fennel
1 tbsp of fennel seeds
1 tbsp of mixed Italian herbs
1 tbsp of sea salt
olive oil

Cut up your root veggies into similar sized pieces and then toss in a drizzle of oil, fennel seeds, Italian herbs and sea salt. Lay in a baking tray and then roast at 200 for 20 minutes.

Remove the tray from the oven and add in the cherry tomatoes, fennel and sausages and cook for a further 20 minutes at 180 degrees or until the sausages are cooked through.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.

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Filed Under: Dinner, recipe Tagged With: butternut pumpkin, cherry tomatoes, dinner, easy cooking, family meals, farmers markets, feeding a crowd, fennel, Fennel Seeds, fresh produce, healthy options, Italian herbs, Italian sausages, meal ideas, meal planning, olive oil, organic fruit and veggies, potatoes, quick and easy, quick meals, Ramsgate Foodie Markets, recipe, Red Onion, seas salt, seasonal produce, sheet pan dinner, sweet potato, The Free Range Butcher, toddler approved, toddler friendly, tray bake

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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