Roast Pork Sausages & Chimichurri Sauce
with Warm Roast Veggie Medley
This dish boasts four delicious components, which come together in four simple steps. From the tasty sausages and bright veggie toss to the chimichurri sauce that adds a salsa flair, we can't decide which bit we like best!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
tomato
1
zucchini
1 sachet
Aussie spice blend
1 packet
Pork, Garlic & Herb Sausages
(Contains Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat. )
1 bag
baby spinach leaves
1 packet
chimichurri sauce
(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and tomato into bite-sized chunks. Cut zucchini into rounds. • Place sweet potato, tomato and zucchini on a lined oven tray. Sprinkle with Aussie spice blend, drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, place pork, garlic & herb sausages on a second lined oven tray and bake for 10 minutes. • Turn sausages and continue baking until browned and cooked through, 10-12 minutes.
• When the roast veggies have cooled a little, add baby spinach leaves and a drizzle of white wine vinegar to the oven tray. • Gently toss to combine. Season to taste.
• Divide the roast pork sausages and roast veggie medley between plates. • Spoon chimichurri sauce over the sausages to serve. Enjoy!