Sticky sausage and parsnip traybake

An all in one dish, I absolutely adore parsnips.


  • 4 parsnips, peeled and cut into wedges
  • 1 tsp honey
  • 3 tsp wholegrain mustard
  • 1½ tbsp oil
  • 6 sausages (I used Pork and caramelised onion) – use gluten-free sausages if required 
  • ½ tbsp sherry or red wine vinegar
  • 1 x 250g pouch cooked Puy lentils
  • 4 handfuls of kale (about 100g)


Heat the oven to 220 ̊C, fan 200 ̊C, gas 7. Toss the parsnips with the honey, 1 teaspoon of mustard, 1⁄2 tablespoon of oil and some seasoning. Spread out in a large shallow roasting tin. Add the sausages, pricking each a couple of times with a fork. Roast for 20 minutes, turning halfway.

Meanwhile whisk together the remaining olive oil, mustard and vinegar to make a tangy dressing. Season to taste

Tip the lentils and then the kale into the roasting tin. Sprinkle over 2 tablespoons of water then return to the oven for a further 3-4 minutes until the kale has wilted and the lentils are heated through. Pour in the dressing then mix everything together to serve

Published by Gina

Oxford Girl living in the North. Nearly a northerner as have lived in Kendal for over 25 years. Enjoys knife throwing, running, fell walking, snapping pics on my travels round the Lakes and being a domestic goddess. My Chocolate Brownies are legendary so I am told.

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