Summer vegetables including artichokes, young potatoes, tomatoes, and pesto fill this quick sausage traybake. It tastes great with crusty toast.
– 1 red onion, cut into wedge– 4 new potatoes, thinly sliced– 6 canned or jarred artichokes, halved– 100g cherry tomatoes– 4 spring onions, halved lengthway– 2 pork sausages, cut into chunk– 1 tsp fennel seeds– 1 small lemon, cut into wedge– ½ tbsp olive oil– 400g can flageolet or butter beans, drained and rinsed– 150ml low-salt vegetable stock– 2 tbsp fresh pesto– crusty bread, to serve (optional)
INGREDIENTS
Preheat the oven to 200 degrees Celsius with a fan and a gas setting of 4.
INSTRUCTIONS
STEP 1
It is recommended to combine the red onion, potatoes, artichokes, tomatoes, spring onions, sausages, fennel seeds, and lemon wedges in a baking dish or a baking tray that is 20 centimeters by 20 centimeters.
STEP 2
The sausages can be pretty salty, so you won't need a lot of salt to season them. Drizzle the oil over the sausages, then season them to taste.
STEP 3
After roasting for twenty minutes, beans and stock should be added.
STEP 4
Continue to roast for an additional thirty-five minutes, then remove from the oven, stir the pesto into the mixture, and serve with crusty bread, if desired.