Easy Pork Sausages & Roast Veggie Toss
with Dill & Parsley Mayonnaise- Gluten
- Sulphites
- Eggs
- Soy
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
parsnip
1
carrot
½
Onion
1 sachet
Garlic & Herb Seasoning
1 packet
herbed pork sausages
(Contains: Gluten, Sulphites; )
1 packet
peeled pumpkin pieces
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Baby Leaves
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• 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. Add herbed pork sausages to one side of the tray. Roast until tender, 20-25 minutes. • When veggies have 12 minutes remaining, remove tray from oven, turn sausages and continue baking until browned and cooked through, 12-16 minutes.
• 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. • Roast pumpkin until tender and cooked through, 20-25 minutes.
Little cooks: Help with sprinkling over the seasoning and tossing the pumpkin.
• When veggies and sausages are done, combine all veggies on one tray with baby 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 dolloping over the mayo!
