Sausage & Veggie Tray Bake
with Creamy Pesto Dressing
Sausages, bangers, snags - whatever you like to call them, these pork delights are heaven on a tray! We've teamed them with loads of baked veggies for goodness and a creamy pesto dressing that lifts this dish to next-level tastiness. Gather the troops and get ready for a dinner that really sizzles!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
5 unit
potatoes
1 unit
courgette
2 unit
onion
1 packet
Peeled Pumpkin Pieces
1 packet
Classic Pork Sausages
(Contains Sulphites, Gluten; )
1 unit
Rosemary Panini
(Contains Gluten, Soy, Milk; May be present Egg, Sesame, Peanut, Tree Nuts. )
2 clove
garlic
1 bunch
parsley
1 bag
baby spinach leaves
1 tub
creamy pesto dressing
(Contains Soy; )
Not included in your delivery
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Cut the courgette and carrot (unpeeled) into 1cm half-moons. Slice the red onion into 2cm wedges. Cut the peeled pumpkin into 2cm chunks. TIP: Cut the veggies to the correct size so they cook in the allocated time.
Arrange the potato, courgette, carrot, onion and chopped pumpkin on two oven trays lined with baking paper. Drizzle with olive oil and add the salt and a pinch of pepper. Toss to coat, then arrange in a single layer and bake until the veggies are tender, 25-30 minutes.
While the veggies are baking, in a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the classic pork sausages to the pan. Cook, turning occasionally, until browned, 5 minutes. Remove the pan from the heat. TIP: The sausages will continue cooking in step 5.
Cut or tear the rosemary panini into 2cm chunks. Finely chop the garlic (or use a garlic press). Place the panini and garlic in a medium bowl, drizzle generously with olive oil and season with salt and pepper.
After the veggies have been in the oven for 15 minutes, remove the trays and toss the veggies with a spatula. Divide the sausages between the trays and scatter over the garlic panini. Bake until the veggies are tender and the sausages are cooked through, 10-15 minutes. TIP: Leave the panini on top of the veggies so it crisps up! Finely chop the parsley.
Add the baby spinach leaves to the oven trays and toss to combine. Divide the sausage and veggie tray bake between plates and garnish with the parsley. Serve with the creamy pesto dressing. TIP: For kids, see our serving suggestion in the main photo.