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.

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.