Pork Sausage & Cheesy Veggie Traybake
with Greens & Garlic Aioli- Sulphites
- Gluten
- Wheat
- Eggs
- Milk
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Wheat
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.
Ingredients
2
potato
1 packet
Pork, Garlic & Herb Sausages
(Contains: Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat.)
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains: Eggs;)
1 sachet
Nan's special seasoning
1 packet
grated Parmesan cheese
(Contains: Milk;)
1
carrot
1
zucchini
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• 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!
