One-Tray Chorizo & Root Veggie Medley

Name: One-Tray Chorizo & Root Veggie Medley with Parmesan Cheese & Herby Mayo
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Dill & Parsley Mayonnaise; 200 g Mild Chorizo; 1 packet Baby Leaves; 1 packet Grated Parmesan Cheese; 1 packet Chopped Veggie Mix; 1 Beetroot; 1 Capsicum; 1 sachet Thyme; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Parmesan Cheese & Herby Mayo

Get up to $175 off

Mild chorizo adds instant charm to a trayful of veggies in this no-fuss recipe, imparting a lovely salty and smokey flavour. Along with the creamy herb mayo, the baby spinach works to balance out the richness of this dish. Enjoy!

Allergens:

Eggs

•Soy

•Milk

•Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

200 g

Mild Chorizo

1 packet

Baby Leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Chopped Veggie Mix

(Contains: Sulphites; )

Beetroot

Capsicum

1 sachet

Thyme

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Calories677 kcal

Energy (kJ)2830 kJ

Fat64.4 g

of which saturates16.3 g

Carbohydrate46.4 g

of which sugars29.5 g

Dietary Fibre18.5 g

Protein30.8 g

Cholesterol0 mg

Sodium1220 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato, capsicum and beetroot into bite-sized chunks. Pick thyme leaves. Finely chop mild chorizo. • Place peeled pumpkin pieces, potato, capsicum, thyme and beetroot on a lined oven tray. Drizzle with olive oil, toss to coat and spread out evenly. Bake until browned and tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• When veggies have 15 minutes remaining, remove tray from the oven. • Add chorizo to the tray and sprinkle over grated Parmesan cheese. • Roast until veggies are tender and cheese is melted, 10-15 minutes.

• When the cheesy veggies and chorizo are done, add baby leaves and a drizzle of white wine vinegar to the tray. Season to taste. • Gently toss to combine.