Sausage and Roasted Vegetable Pilaf
Enjoy a cheap and tasty dinner tonight with this easy one-tin dish. This all-in-one recipe is loaded with sweet peppers and squash, herby sausages and rice.
From the book
The Savvy Shopper’s Cookbook
Delicious recipes for budget-friendly cooking
Classic family favourite recipes
Easy and nutritious weeknight dinners
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Introduction
I have been making this for years. My husband has given it the name ‘Sausage Surprise’, as I change the ingredients based on what’s in the cupboard! Sometimes it works, sometimes it doesn’t – I will say that the swede won’t be repeated! This version is my favourite combination of vegetables and spices, but you can make the dish your own.
Ingredients
| 1 | red pepper, deseeded and chopped into equal-sized pieces |
| 1 | yellow pepper, deseeded and chopped into equal-sized pieces |
| 2 | onions, sliced into wedges |
| 1 | courgette, evenly sliced |
| 1/3 | butternut squash, peeled and cut into chunks |
| 2 | garlic cloves |
| 12 | pork sausages |
| olive oil, for drizzling | |
| 2 | packets of microwave basmati rice |
| 1/2 tsp | ground cumin |
| 2 tsp | paprika |
| salt and freshly ground black pepper |
Method
Heat the oven to 190°C/375°F/Gas Mark 5.
Place the peppers, onions and courgette into a roasting tin with the butternut squash. Give the peeled garlic cloves a quick bash with the end of a rolling pin and add to the tin.
Arrange the sausages around the vegetables and drizzle generously with olive oil. Use your hands to ensure all of the vegetables and sausages are coated and then put the roasting tin in the oven for 30 minutes.
About 10 minutes before the sausages and vegetables are cooked, remove them from the oven. Add the rice, cumin, paprika, salt and pepper and a little more olive oil.
Make sure everything is combined then return to the oven for the final 10 minutes. Give it a stir before serving.
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