Herbed Toad in the Hole with Roasted Root Vegetables

1.Preheat your oven to 220°C (425°F). Place the root vegetables in a bowl, toss with olive oil, thyme, salt, and pepper. Spread them in a single layer on a baking sheet.

2.Place the baking sheet in the preheated oven and roast for 20 minutes while preparing the batter.

3.While the vegetables roast, prepare the batter: Sift the flour, salt, pepper, and dried herbs into a large bowl. Make a well in the center.

4.In a separate bowl, whisk the eggs and milk together until just combined. Pour the wet ingredients into the flour well.

5.Whisk the mixture vigorously until smooth, ensuring no lumps remain. Let the batter rest at room temperature for at least 10 minutes.

6.Increase the oven temperature to 230°C (450°F). Place a 9x13 inch ovenproof baking dish (or a cast-iron skillet) into the oven. Add the beef drippings or oil to the dish and heat in the oven for 5-7 minutes until the fat is shimmering hot.

7.Carefully remove the hot dish from the oven. Place the herbed sausages evenly spaced into the hot fat.

8.Immediately pour the rested batter over and around the sausages. Do not stir or move the dish once the batter is added.

9.Return the dish to the hot oven and bake for 25 to 30 minutes. Do not open the oven door during the first 20 minutes, as this can cause the pudding to collapse.

10.The Toad in the Hole is done when the pudding is dramatically risen, deeply golden brown, and crisp. The sausages should be cooked through.

11.Remove the Toad in the Hole from the oven. Add the partially roasted root vegetables around the edges of the dish or serve them separately.

12.Serve immediately while the Yorkshire pudding is puffed and hot.