Pork Sausage & Bacon Roast Veggie Traybake
with Dill & Parsley Mayonnaise
- Eggs
- Soy
- Sulphites
- Wheat
- Gluten
- Sulphites
- May contain traces of allergens
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.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Red Onion
4
herbed pork sausage
(Contains: Sulphites, Wheat, Gluten; May be present: Sulphites)
1 packet
Baby Spinach Leaves
1
Beetroot
1
Parsnip
1 packet
Rosemary
1 packet
Roast Veg Mix
(Contains: Sulphites; )
100 g
Diced Bacon
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut parsnip and beetroot into bite-sized chunks. Cut onion (see ingredients) into wedges. Pick and finely chop rosemary.
• Place prepped veggies and roast veg mix on a lined oven tray. Drizzle with olive oil, sprinkle over rosemary and the garlic & herb seasoning, season with salt and toss to coat. • Spread out evenly, then place herbed pork sausages on one side of the tray. • Roast until tender, 20-25 minutes. • When veggies have 10 minutes remaining, remove tray from oven, turn sausages and continue baking until browned and cooked through,12-16 minutes.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • When veggies and sausages are done, combine all veggies on one tray with baby leaves and a drizzle of balsamic vinegar. Sprinkle with diced bacon. Season to taste.
• Divide roast bacon veggie toss between plates. • Top with pork sausages. Dollop over dill & parsley mayonnaise to serve. Enjoy! Little cooks: Add the finishing touch by dolloping over the mayo!
