with Veggies & Mustard Mayo
We know you love a traybake, so here's a new one that will have you counting down to dinner. Bring the sweet roast root veggies together with sweet and peppery greens, top with the garlicky pork sausages and dig in!
Allergens
Utensils
Tags
Olive oil
1
Onion
1
Carrot
1
Beetroot
1
Peeled & Chopped Pumpkin
1 bag
Pork, Garlic & Herb Sausages
1 packet
Mixed leaves
1 bag
White wine vinegar
1 drizzle
Mustard Mayo
1 packet
Aussie spice blend
1 sachet
• Preheat oven to 220°C/200°C fan-forced. Cut onion and carrot into bite-sized chunks. Slice beetroot into thin wedges. • Place veggies and peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt and pepper. Toss to combine. • Roast until tender, 25-35 minutes. Little cooks: Kids can help sprinkle over the spices and toss the veggies!
• On a second lined oven tray, place the pork, garlic & herb sausages. • Roast the sausages, turning halfway, until browned and cooked through, 20-25 minutes.
• To the tray of roast veggies, add mixed leaves and a drizzle of white wine vinegar. • Gently toss to combine. Season to taste.
• Divide pork sausage and veggie traybake between plates. • Serve with mustard mayo. Little cooks: Add the finishing touch by drizzling over the mayo!
2928
kJ
Energy (kJ)
46.8
g
Fat
13.8
g
of which saturates
43.1
g
Carbohydrate
27.8
g
of which sugars
24.5
g
Protein
1381
mg
Sodium
