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Summer sausage tray bake
When it’s not quite barbecue weather, but you fancy some sizzling sausages, this brightly coloured and oh-so-easy meal is sure to satisfy
Honey 1 tablespoons, level
Wholegrain Mustard ½ tablespoons, level
Reduced fat pork sausages, grilled 8 medium
New potatoes, raw 500 g, scrubbed and halved
Fennel 2 bulb(s), trimmed and cut into thick wedges, fronds reserved
Red pepper(s) 1 medium, deseeded and cut into strips
Green Pepper(s) 1 medium, deseeded and cut into strips
Garlic 2 clove(s)
Calorie controlled cooking spray 4 spray(s)
Cherry Tomatoes 270 g
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Combine the honey and mustard in a large bowl then add the sausages, tossing until well coated. Add the potatoes, fennel, peppers and garlic, and season well.
- Put the sausages and vegetables in a large roasting tin and mist with cooking spray. Roast for 45 minutes, then add the tomatoes. Roast for a further 10 minutes, until the tomatoes are just starting to burst.
- Scatter over the reserved fennel fronds to serve.