Midweek carrot and potato tray bake

Ingredients

• 600g carrots, not peeled
• 1kg potatoes, not peeled (I use a mix of sweet potatoes and new potatoes)
• 2 red onions, cut into chunky wedges
• 1 bulb of garlic
• 350g sausages
• 6-8 tbsp tagine paste
• A handful of fresh parsley, roughly chopped
• 50g almonds, toasted and roughly chopped

For the minty yoghurt

• 1 lime, zest and juice
• 3 tbsp fresh mint leaves
• 120g yoghurt
• A pinch of salt

Method

Preheat the oven to 200C.

Give the carrots a quick wash and roughly chop into batons. Roughly chop the potatoes into wedges and quarter the new potatoes; the key is to keep the veg at similar sizes so they cook evenly.

Arrange in a large roasting tray with the onion wedges. Snuggle in the garlic bulb, drizzle with olive oil, season with salt and black pepper and roast for 15-20 mins.

Add the sausages to the tray, along with the tagine paste, toss well and roast for 15-20 mins, until the carrots and potatoes are crisp and the sausages are browned.

Meanwhile, in a food processor or blender, blitz all the minty yoghurt ingredients until smooth and vibrant.

Squeeze the flesh from the garlic bulb into the tray and give everything a final toss. Drizzle with most of the minty yoghurt and finish with the parsley and toasted almonds. Serve straight from the pan, with the remaining minty yoghurt for people to add at the table.

Image: Lizzy Mayson

Recipe from You Can Cook This! by Max La Manna (Ebury Press)