Pork Sausage & Veggie Traybake
with Almonds & Mustard Mayo- Almond
- Eggs
- Mustard
- Sulphites
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Gluten
Ingredients
1 sachet
Aussie Spice Blend
Rocket
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Mustard Mayo
(Contains: Eggs, Mustard; May be present: Milk.)
4
Pork, Garlic & Herb Sausages
(Contains: Sulphites; May be present: Milk, Soy, Wheat, Gluten.)
1 packet
Peeled & Chopped Pumpkin
1
Red Onion
1
Carrot
1
Beetroot
1 packet
Spinach & Rocket Mix
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Chop red onion and carrot into bite-sized chunks. Cut beetroot into thin wedges. • Place prepped veggies and peeled & chopped pumpkin on a lined oven tray (spread out over two trays if your oven tray is crowded). Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt and pepper. • Toss to coat, then roast until tender, 25-35 minutes.
Little cooks: Help season and toss the veggies! TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.
• When the veggies have been cooking for 10 minutes, place pork, garlic & herb sausages on a second lined oven tray. • Bake sausages for 10 minutes. • Turn sausages, then continue baking until browned and cooked through, 10-15 minutes.
• To the roast veggie tray, add spinach & rocket mix and a drizzle of white wine vinegar. • Gently toss to combine. Season to taste.
• Divide veggies between plates. Top with pork sausages. • Sprinkle over flaked almonds. Serve with a dollop of mustard mayo. Enjoy!
Little cooks: Add the finishing touch by drizzling over the mayo!
