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 beef sausages and dig in!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
peeled & chopped pumpkin
spinach & rocket mix
mustard mayo(ContainsEggMay be present Milk, Tree Nuts)
caramelised onion & parsley beef sausages(ContainsSulphitesMay be present Milk, Sesame, Soy)
Aussie spice blend(May be present Gluten)
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. Chop red onion and carrot into bite-sized chunks. Chop beetroot into thin wedges. • Place veggies and peeled & chopped pumpkin on a lined oven tray. • Add Aussie spice blend and a drizzle of olive oil. Season with salt and pepper, then toss to coat.
• On a second lined oven tray, place the caramelised onion & parsley beef sausages. • Roast the veggies and sausages. Turn sausages halfway through cooking, and roast until veggies are tender and sausages are browned and cooked through, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.
• To the roasted veggie tray, add the spinach & rocket mix and a drizzle of white wine vinegar. • Gently toss to combine. Season to taste.
• Divide root veggies and greens between plates. Top with beef sausages. • Serve with mustard mayo.