It's official! This Whole30 tray bake makes midweek cooking a cinch! This easy compliant recipe takes less than ten minutes to prepare and cooks by itself in the oven. It’’s even made with genuine Whole30 gluten free sausages made in the UK! A sprinkling of fresh lemon juice before serving lifts the dish to the next level, creating a satisfying light and tasty on program meal for the whole family .
Serves 2 adults + 2 children
Prep: 10 minutes
Cook: 30 minutes
8 - 12 free range Primal Cut gluten free sausages
250g long stem broccoli
500g courgettes, cut into 5mm slices
300g cherry vine tomatoes (yellow and red)
1 red onion, cut into chunks
1 ½ tbsp olive oil
2 cloves of garlic, crushed
2-3 sprigs of fresh rosemary
1 tsp sea salt flakes
1 tsp chilli flakes
TO SERVE
1 lemon, juice only
TO MAKE
Preheat the oven to 180C
Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well.
(If using ordinary broccoli, skip this step.)
Tip everything into a roasting tin large enough to hold it all in a single layer, and mix well.
Make sure the chipolata sausages are on top, then transfer to the oven and bake for 30 minutes.
If your oven heats unevenly, turn the roasting tin after about 20 minutes so the sausages brown evenly.
Squeeze a little lemon juice and sea salt over the vegetables to taste and serve hot.
Mike Paleo says...
We make our sausages special, so special they're the only fully compliant Whole30 approved sausage in the UK. We did this to give Whole30ers peace of mind and endless versatility to complete their Whole30 journey in style. For everyone else, they're just damn tasty good for ya sausages.
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