Easy Beef Sausage Traybake
with Root Veggies, Greens & Mustard Mayo- Eggs
- Sulphites
- Milk
- May contain traces of allergens
- Soy
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!
Ingredients
1
red onion
1
carrot
1
beetroot
1 bag
Peeled & Chopped Pumpkin
1 bag
spinach & rocket mix
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1 packet
Caramelised Onion & Parsley Beef Sausages
(Contains: Sulphites; May be present: Milk, Soy.)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• 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.
