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Sausage and veg traybake with pesto sauce recipe

Sausage and veg traybake with pesto sauce recipe

138 ratings

Created by The Tesco Real Food 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 hr 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)

Perfect with:

Tesco Plant Chef 6 Cumberland style bangersThese bangers are full of big, bold flavours that pack a tasty punch Tesco Plant Chef 6 Cumberland style bangers
These bangers are full of big, bold flavours that pack a tasty punch

Each serving contains

  • Energy

    1810kj
    433kcal     22%

  • Fat

    22g 32%

  • Saturates

    6g 29%

  • Sugars

    21g 23%

  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 33g Protein 24.9g Fibre 9.4g

Method

  1. 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.
  2. 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.
  3. 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.
  4. Mix the pesto with 2 tbsp cold water and drizzle over the dish. Scatter with the remaining thyme.

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.

See more Dinner ideas

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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