Traybake with roasted vegetables and sausages

Preheat the oven to 200°C (400°F). Cut the broccoli into florets and halve the chestnut mushrooms into equal pieces. Halve the chipolata beef or pork sausages into equal pieces. Wash and cut the potatoes into small wedges.

In a bowl, toss the potato wedges and sausages with 3 tablespoons of olive oil. Season with salt and pepper to taste. Spread this mixture on a baking sheet lined with parchment paper. Bake for 15 minutes, turning regularly.

In a bowl, combine the World Spice Blend - Chimichurri with 4 tablespoons of olive oil. Add the broccoli and chestnut mushrooms and stir well. Arrange this mixture on the baking sheet with the fried potato wedges and sausages.

Bake the baking sheet for another 20 to 25 minutes, turning regularly.

Meanwhile, in a dry frying pan, brown the almond shavings until golden brown. Divide the meat, vegetables, and baby potatoes among plates. Garnish with the almond shavings.