Sausage and veg traybake with pesto sauce recipe
Created by The Tesco Recipes team
With a rainbow of earthy root veg and succulent pork sausages, this tasty traybake recipe is the perfect winter comfort food. For a flavourful twist, finish with a drizzle of pesto and sprinkling of thyme. There's minimal prep involved in this easy dinner idea, and you can save on washing up, too!
See method- Serves 4
- 5 mins to prepare and 1 hour to cook
- 433 calories / serving
- Freezable
Ingredients
- 1kg pack root vegetable medley, peeled
- 1½ tbsp olive oil
- ½ x 450g bunch raw beetroot (2 beetroots), peeled, cut into 1cm half moons
- 454g pack reduced-fat pork sausages
- 7g fresh thyme, leaves picked
- 2 tbsp reduced-fat green pesto (from a 190g jar)
Each serving contains
- Energy
- 1810kJ 433.0kcal
- Fat
- 22g
- Saturates
- 6g
- Salt
- 1.7g
- Sugars
- 21g
of the Reference intake
Carbohydrate 33.0gProtein 24.9gFibre 9.4g
Method
- Dice the swede and carrots from the vegetable medley into 1.5cm cubes. Cut the parsnip into 4 long slices and the onion into 6 wedges.
- Preheat the oven to gas 6, 200°C, fan 180°C. Boil the swede and carrots in a large pan of boiling water for 5 mins, then add the parsnip and cook for 3 mins more. Drain and steam-dry for a few mins, then spread out in a single layer on a large baking tray. Add the onion, drizzle with the oil and toss gently to coat. Nestle the beetroot among the other vegetables, then roast for 25 mins.
- Cut each sausage into 4 and add to the tray with half the thyme. Roast for 25 mins more until the sausages are cooked through and the vegetables are tender.
- Mix the pesto with 2 tbsp cold water and drizzle over the dish. Scatter with the remaining thyme.
- See more Dinner ideas
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
