with Baby Spinach & Garlic Aioli
Sausages, bangers, snags - whatever you like to call them, these garlic and herb ones are heaven on a tray! We've baked them alongside plenty of sweet and earthy veggies, which are sprinkled with sharp Parmesan in the last five minutes to make them extra delicious; toss with baby spinach leaves for some green veggie action, and serve with our garlic aioli for creaminess.
Allergens
Utensils
Tags
Olive oil
1
Sweet potato
2
Carrot & Zucchini Mix
1 bag
Pork, Garlic & Herb Sausages
1 packet
Baby spinach leaves
1 bag
White wine vinegar
1 drizzle
Garlic aioli
1 packet
Nan's special seasoning
1 sachet
Parmesan cheese
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Chop sweet potato into bite-sized chunks. • Place sweet potato and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt and pepper. Toss to coat, spread out evenly. • Roast for 20-25 minutes. Little cooks: Take the lead and help season and toss the veggies!
• When the veggies have 5 minutes remaining, remove tray from oven, then sprinkle shaved Parmesan cheese over the veggies. • Return tray to oven and roast until cheese is golden and veggies are tender.
• On a second lined oven tray, place pork, garlic & herb sausages, drizzle with olive oil and turn to coat. • Bake until cooked through, 10-14 minutes.
• When the cheesy veggies are ready, add baby spinach leaves and a drizzle of the white wine vinegar to the tray. Toss to combine. • Divide cheesy veggies between plates. Top with pork sausages. • Serve with a dollop of garlic aioli. Enjoy!
3296
kJ
Energy (kJ)
53.6
g
Fat
14.9
g
of which saturates
45.4
g
Carbohydrate
19.3
g
of which sugars
31.3
g
Protein
1173
mg
Sodium
