Enjoy the best of Christmas in a traybake. A perfect Boxing Day feast for using up leftovers like potatoes, parsnips, carrots, sprouts and pigs-in-blankets
Prep:15 mins
Serves 4
1 tbsp olive oil3 tbsp caramelised onion chutney1kg small potatoes, halved4 parsnips, cut into chunky pieces4 carrots, cut into chunky pieces200g sprouts, trimmed and halved2 small red onions, cut into wedges12 cocktail sausages wrapped in bacon2 bay leaves4 rosemary sprigs, ripped
STEP 1Heat oven to 200C/180C fan/gas 6. Mix the oil and chutney together and season well. Divide everything except the sausages and herbs between two large roasting tins, pour over the oil and chutney mixture and toss together. Put both trays in the oven for 25 mins.STEP 2Add the sausages and herbs to the trays and bake, stirring halfway through, for 30-35 mins more or until the vegetables are soft and the sausages are cooked through. If one tray is browning more than the other, swap them round.
