Easy Pork Sausage & Cheesy Veggie Traybake
with Baby Spinach & Garlic Aioli
Sausages, bangers, snags - whatever you like to call them, these garlic and herb ones are heaven on a tray! We've baked them alongside plenty of sweet and earthy veggies, which are sprinkled with sharp Parmesan in the last five minutes to make them extra delicious; toss with baby spinach leaves for some green veggie action, and serve with our garlic aioli for creaminess.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1 bag
Carrot & Zucchini Mix
1 packet
Pork, Garlic & Herb Sausages
(Contains Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat. )
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains Egg;)
1 sachet
Nan's special seasoning
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Chop sweet potato into bite-sized chunks. • Place sweet potato and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt and pepper. Toss to coat, spread out evenly. • Roast for 20-25 minutes.
Little cooks: Take the lead and help season and toss the veggies!
• When the veggies have 5 minutes remaining, remove tray from oven, then sprinkle shaved Parmesan cheese over the veggies. • Return tray to oven and roast until cheese is golden and veggies are tender.
• On a second lined oven tray, place pork, garlic & herb sausages, drizzle with olive oil and turn to coat. • Bake until cooked through, 10-14 minutes.
• When the cheesy veggies are ready, add baby spinach leaves and a drizzle of the white wine vinegar to the tray. Toss to combine. • Divide cheesy veggies between plates. Top with pork sausages. • Serve with a dollop of garlic aioli. Enjoy!