All‑That‑You‑Need Traybake

• olive oil↗1 tbsp
• caramelised onion chutney3 tbsp
• small potatoes1 kg

  halved

• parsnips4

  cut into large pieces

• carrots↗4

  cut into large pieces

• Brussels sprouts↗200 g

  trimmed and halved

• small red onions↗2

  sliced into wedges

• cocktail sausages↗12

  wrapped in bacon

• bay leaves↗2
• rosemary sprigs↗4

  torn

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection, gas 6). In a bowl, combine the olive oil and caramelised onion chutney and season well. In two large roasting trays, spread all the vegetables – small potatoes, parsnips, carrots, Brussels sprouts and red onions – leaving out the sausages and herbs. Drizzle them with the oil‑chutney mixture and toss gently. Place the trays in the oven and bake for 25 minutes.

2. 2

   Add the bacon‑wrapped sausages, bay leaves and rosemary sprigs to the trays. Continue roasting, stirring halfway through, for another 30–35 minutes until the vegetables are tender and the sausages are cooked. If one tray browns more, swap their positions.