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Sausage and veg traybake with pesto sauce recipe

132 ratings

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)

Why not try...

Tesco Plant Chef 6 Cumberland style bangers
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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

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.
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.
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.
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.