Potato, Brussel sprout and shredded ham tray bake with chestnuts

  • potato-brussel-sprout-shredded-ham-traybake
Season
Autumn/Winter
Skill level
Novice
Preparation Time
15 minutes
Cooking Time
45 minutes
Serves
Serves 4
Categories
Gluten-free
Main meal
Healthy

This seasonal tray bake is full of rich flavours and is sure to turn Brussel sprouts into a firm favourite.

Ingredients

  • 1.5kg baby potatoes, cut in half
  • 400g Brussel sprouts , cut in half
  • 250g cooked shredded ham
  • 180g cooked chestnuts
  • Drizzle of olive oil
  • 2 tbsp mustard
  • 1 tbsp runny honey
  • Salt and pepper

Method

  1. 1Pre-heat the oven to 190 ˚C.
  2. 2Boil the potatoes for 10 minutes, drain and crush slightly with a potato masher.
  3. 3Drizzle a high sided oven tray with olive oil and place in the oven for 5 minutes to heat up.
  4. 4Place the potatoes in the tray, season and cook in the oven for 15 minutes.
  5. 5After this time, add the Brussel sprouts and cook for a further 20 minutes.
  6. 6In a bowl stir the honey and mustard together
  7. 7Remove the tray from the oven and stir through the cooked shredded ham and the cooked chestnuts. Add any other leftover ingredients at this time (parsnips would work well).
  8. 8Drizzle over the honey and mustard mixture and return to the oven for a final 10 minutes.