with Warm Roast Veggie Medley
This dish boasts four delicious components, which come together in four simple steps. From the tasty sausages and bright veggie toss to the chimichurri sauce that adds a salsa flair, we can't decide which bit we like best! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Sweet potato
2
Tomato
1
Zucchini
1
Aussie spice blend
1 sachet
Pork, Garlic & Herb Sausages
1 packet
Baby spinach leaves
1 bag
White wine vinegar
drizzle
Chimichurri sauce
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and tomato into bite-sized chunks. Cut zucchini into rounds. • Place sweet potato, tomato and zucchini on a lined oven tray. Sprinkle with Aussie spice blend, drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, place pork, garlic & herb sausages on a second lined oven tray and bake for 10 minutes. • Turn sausages and continue baking until browned and cooked through, 10-12 minutes.
• When the roast veggies have cooled a little, add baby spinach leaves and a drizzle of white wine vinegar to the oven tray. • Gently toss to combine. Season to taste.
• Divide the roast pork sausages and roast veggie medley between plates. • Spoon chimichurri sauce over the sausages to serve. Enjoy!
2522
kJ
Energy (kJ)
38.8
g
Fat
11.2
g
of which saturates
34
g
Carbohydrate
7.7
g
of which sugars
7.2
g
Dietary Fibre
28.2
g
Protein
1047
mg
Sodium
with Sweet Potato Wedges & Garlicky Broccoli
