Pork Sausage, Halloumi & Roast Veggie Traybake
with Bearnaise Sauce
- Sulphites
- Wheat
- Gluten
- Eggs
- Milk
- 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
Red Onion
4
Herbed Pork Sausages
(Contains: Sulphites, Wheat, Gluten May be present: Sulphites)
1 packet
Baby Spinach Leaves
1
Beetroot
1
Parsnip
1 packet
Rosemary
1 packet
Roast Veggie Mix
(Contains: Sulphites)
1
Bearnaise Sauce
(Contains: Eggs, Milk)
1 packet
Halloumi
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition
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 (see ingredients).
Little cooks: Help with running your fingers down the rosemary stalk to remove the leaves easily.
• Place prepped veggies and roast veggie 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 and halloumi slices 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.
TIP: Use two oven trays if necessary.
• When veggies, sausages and halloumi are done, add baby spinach leaves and a drizzle of balsamic vinegar to the veggies. Toss to combine.
• Season to taste with salt and pepper.
• Divide roast veggie traybake between plates.
• Top with pork sausages and halloumi.
• Serve with bearnaise sauce. Enjoy!
Little cooks: Add the finishing touch by dolloping over the sauce!
