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.
Customer reviews
Review summary
Updated on Feb 2026- Ease of prep: Customers appreciated the convenience of pre-cut pumpkin, making this traybake simple to prepare.
- Suggestions: Some swapped beetroot and pumpkin for sweet potato and potato, creating an easy Sunday night meal.
