with Greens & 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 for some green veggie action, and serve with our garlic aioli for creaminess.
Allergens
Utensils
Tags
Olive oil
1
Potato
2
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
Grated Parmesan cheese
1 packet
Carrot
1
Zucchini
1
• Preheat oven to 220°C/200°C fan-forced. • Chop potato, carrot and zucchini into bite-sized chunks.
• Place potato, carrot and zucchini on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt and pepper. Toss to combine. • On a second lined tray, place pork, garlic & herb sausages. • Roast both trays until veggies are tender, potato is starting to brown and sausages are cooked through, 20-22 minutes. Little cooks: Take the lead and help season and toss the veggies.
• Remove both trays from oven. Set sausage tray aside. • Sprinkle grated Parmesan cheese over veggie tray. • Return veggies to oven to roast until the cheese is golden and veggies are tender, 5 minutes. • Add baby spinach leaves and a drizzle of white wine vinegar to the cheesy veggie tray. Toss to combine. Little cooks: Sprinkle the cheese over the veggie tray under adult supervision. Be careful, the tray is hot!
• Divide cheesy veggies between plates. Top with pork sausages • Serve with a dollop of garlic aioli. Little cooks: Add the finishing touch by dolloping over the aioli!
3397
kJ
Energy (kJ)
59.3
g
Fat
17.3
g
of which saturates
37.7
g
Carbohydrate
10
g
of which sugars
29.9
g
Protein
1320
mg
Sodium
