About this recipe
This is a super-comforting recipe – perfect when you need a little mid-week pick me up! Using veggie sausages is not only a great way to pack in another portion of veg, but they also often contain good sources of plant based protein.
Combining them with fresh herbs with rosemary and sage give loads of flavour and the tray-bake style of this dish makes it the perfect after-work dinner that requires very little preparation time – what’s not to love!
2 Tbsp olive oil
1/2 Celeriac (or one whole small), peeled and cut into 2cm cubes
2 Pink lady apples, sliced into thick slices
A Handful hazelnuts
6 of your favourite veggie (or non-veggie) sausages
4 Sprigs of rosemary, stalks removed and finely chopped
6 Leaves of fresh sage, finely chopped
Salt and pepper
Zest of ½ lemon
A handful of walnuts
2 handfuls of watercress
Begin by pre-heating your oven to 200C fan.
In a large baking dish, add all the ingredients apart from the watercress and one of the apples; mix well, ensuring that everything is coated well in the oil, herbs and seasoning.
Roast in the oven for 25-30 minutes until the celeriac is
tender and golden brown and the sausages are fully cooked.
Remove from the oven, top with the watercress and the remaining raw apple, along with a drizzle of olive oil.