Double Pork Sausages & Roast Veggie Toss
with Dill & Parsley Mayonnaise
Sausages and veggies are a classic we can all get behind - you’ll be running to line up for a serving when you get a whiff of the aromas coming from your oven! Make sure to dollop over some dill & parsley mayo to seal the deal.
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
Ingredients
1
Parsnip
1
Carrot
1
Garlic & Herb Seasoning
1
Peeled Pumpkin Pieces
1
baby leaves
1
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1
Red Onion
herbed pork sausages
(Contains Gluten, Sulphites; )
Not included in your delivery
1
olive oil
balsamic vinegar
Nutrition Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut parsnip and carrot into bite-sized chunks. Cut onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Sprinkle over half the garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then place pork sausages on one side of the tray. • Roast until tender, 20-25 minutes.
Little cooks: Help toss the veggies. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat oven to 240°C/220°C fan-forced. Cut parsnip and carrot into bite-sized chunks. Cut onion into wedges (see ingredients). • Place veggies on a lined oven tray. Sprinkle over half the garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then place pork sausages on one side of the tray (spread over two trays if its getting crowded!). • Roast until tender, 20-25 minutes. Little cooks: Help toss the veggies.
• Meanwhile, place peeled pumpkin pieces on a second lined oven tray. Sprinkle over remaining garlic & herb seasoning, drizzle with olive oil and toss to coat. • When veggies have 10 minutes remaining, remove tray from oven, turn sausages and continue baking until browned and cooked through, 10-15 minutes. • Roast pumpkin until tender and cooked through, 12-15 minutes.
• When veggies and sausages are done, combine all veggies on one tray with baby spinach leaves and a drizzle of balsamic vinegar. Season to taste.
• Divide roast veggie toss between plates. • Top with pork sausages. Dollop over dill & parsley mayonnaise to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling over the mayo!