Sticky sausage and parsnip traybake
Serves 2 | prep 10 mins | total time
Sticky sausage and parsnip traybake
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Serves 2 | prep 10 mins | total time
This speedy sausage traybake is on the table in 30 minutes. To bulk it up, serve with mashed carrot and swede
Rate
Nutritional information (per serving)
Calories
600Kcal
Fat
20gr
Saturates
4gr
Carbs
58gr
Sugars
19gr
Fibre
23gr
Protein
34gr
Salt
1.7gr
Ingredients
- 4 parsnips, peeled and cut into wedges
- 1 tsp honey or maple syrup
- 3 tsp wholegrain or Dijon mustard
- 1½ tbsp extra-virgin olive oil
- 4 reduced-fat pork sausages (we used Heck) - use gluten-free sausages if required
- ½ tbsp sherry or red wine vinegar
- 1 x 250g pouch cooked Puy lentils
- 4 handfuls of kale (about 100g)
Step by step
- Heat the oven to 220 ̊C, fan 200 ̊C, gas 7. Toss the parsnips with the honey, 1 teaspoon of mustard, 1⁄2 tablespoon of oil and some seasoning. Spread out in a large shallow roasting tin. Add the sausages, pricking each a couple of times with a fork. Roast for 20 minutes, turning halfway.
- Meanwhile whisk together the remaining olive oil, mustard and vinegar to make a tangy dressing. Season to taste.
- Tip the lentils and then the kale into the roasting tin. Sprinkle over 2 tablespoons of water then return to the oven for a further 3-4 minutes until the kale has wilted and the lentils are heated through. Pour in the dressing then mix everything together to serve
-
Tip Bulk it up
Serve with mashed carrot and swede
Make it veggie
Substitute your favourite vegetarian sausages
