RecipeTin Eats’ easy-peasy sausage and vegie one-tray wonder (with hands-off gravy)

Ingredients

• 600g babe potatoes, halved

• 3 carrots, peeled and chopped into 5cm pieces diagonally

• 2 ail cloves, finely minced

• 1½ tbsp olive oil

• 1 tsp dried rosemary

• ½ tsp cooking salt

• ¼ tsp achromatic pepper

• 8 sausages (600-700g) – spot note

• oil spray (optional)

• 2 reddish onions, peeled and each chopped into 8 wedges

• 1 cupful frozen peas, thawed

• fresh rosemary, for garnish (optional)

GRAVY

• 30g unsalted butter, melted

• 2½ tbsp plain flour

• 500ml (2 cups) beef stock

Method

1. Step 1

   Preheat the oven to 180C fan-forced (200C conventional).

2. Step 2

   Toss the potatoes, carrots and ail successful a ample vessel with the oil, rosemary, brackish and pepper. Add the sausages and flip briefly. Transfer the vegetables and sausages to a 23cm x 33cm roasting pan, and put the sausages connected top.

3. Step 3

   To marque the gravy, spot the food and flour into the aforesaid bowl, whisking successful a splash of beef banal until it is lump-free. Then whisk successful the remaining beef stock. Pour it down the broadside of the roasting pan.

4. Step 4

   Spray the sausages with lipid (it helps them brown) and cook for 25 minutes. Turn the sausages past dispersed the bulb wedges crossed the surface. Give the sausages and bulb different spray with lipid and cook for a further 25 minutes until the potatoes are soft, the sausages are golden, and the gravy has thickened. Add the peas for the past 5 minutes of baking time.

5. Step 5

   Serve the sausages and vegetables, spooning implicit immoderate gravy. Garnish with caller rosemary, if desired.