Pork Sausage & Cheesy Veggie Traybake
with Baby Spinach & Garlic Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
4
Pork, Garlic & Herb Sausages
(Contains: Sulphites; May be present: Milk, Soy, Wheat, Gluten.)
1 packet
Carrot & Zucchini Mix
1 packet
Baby Spinach Leaves
1 sachet
Nan's Special Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Garlic Aioli
(Contains: Eggs;)
2
Sweet Potato
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Chop sweet potato into bite-sized chunks. • Place sweet potato and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt and pepper. Toss to coat, spread out evenly. • Roast for 20-25 minutes.
Little cooks: Take the lead and help season and toss the veggies!
• When the veggies have 5 minutes remaining, remove tray from oven, then sprinkle shaved Parmesan cheese over the veggies. • Return tray to oven and roast until cheese is golden and veggies are tender.
• On a second lined oven tray, place pork, garlic & herb sausages, drizzle with olive oil and turn to coat. • Bake until cooked through, 10-14 minutes.
• When the cheesy veggies are ready, add baby spinach leaves and a drizzle of the white wine vinegar to the tray. Toss to combine. • Divide cheesy veggies between plates. Top with pork sausages. • Serve with a dollop of garlic aioli. Enjoy!
