Italian Style Veggie Sausages and Pesto Roasted Veg

Name: Italian Style Veggie Sausages and Pesto Roasted Veg with Balsamic Dressed Rocket Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 450 grams Potatoes; 3 unit(s) Carrot; 1 unit(s) Red Onion; 6 unit(s) THIS™ Isn't Pork Sausages; 15 grams Honey; 32 grams Pesto; 20 grams Wild Rocket; 12 milliliter(s) Balsamic Glaze; 2 tbsp Mayonnaise

with Balsamic Dressed Rocket Salad

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Treat Mum to a comforting favourite this Mother's Day with our Italian Style Veggie Sausages and Pesto Roasted Veg. Simply follow our step-by-step instructions and you'll be able to show just how much you care with a home cooked feast.

Tags:

Veggie

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

3 unit(s)

Carrot

1 unit(s)

Red Onion

6 unit(s)

THIS™ Isn't Pork Sausages

(May contain traces of: Cereals containing gluten, Sulphites)

15 grams

Honey

32 grams

Pesto

(Contains: Milk)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3081 kJ

Energy (kcal)736 kcal

Fat35.3 g

of which saturates4.7 g

Carbohydrate76.6 g

of which sugars25.6 g

Dietary Fibre17.6 g

Protein27.2 g

Salt2.8 g

Potassium32.6 mg

Calcium21.6 mg

Iron0.1 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Peeler

•Baking Tray

•Large Frying Pan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 1cm chunks (no need to peel).

Trim the carrot, then half lengthways (no need to peel). Chop widthways into small chunks.

Halve and peel the red onion, then cut each half into 3 wedges.

Pop the carrot and potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-30 mins.

Halfway through, turn the carrot and potatoes, then add the onion to the tray. Return to the oven for the remaining time.

When 10 mins of cooking time remain, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the THIS™ Isn't Pork Sausages and fry, turning occasionally, until golden, 7-8 mins. IMPORTANT: Ensure they're piping hot throughout.

When the veg has 5 mins left, remove the tray from the oven, drizzle over the honey, then return to the oven for the remaining cooking time. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.