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£4 Sausage and Root Veg Traybake | Tesco Food
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Bangers and mash tasting a bit bland? Revolutionise a British classic by swapping potatoes for root veg, slicing up your sausages and slathering in fragrant pesto before roasting. The best bit? You can feed the family for just £4 with this budget-friendly traybake.
See recipe below
Serves: 4
Cost: All 4 servings for £4 *price correct at time of upload
Ingredients:
1kg pack root vegetable medley
1½ tbsp olive oil
½ x 450g bunch raw beetroot (2 beetroots)
454g pack reduced fat pork sausages
7g fresh thyme sprigs
2 tbsp reduced fat green pesto (from a 190g jar)
Method:
1. Preheat the oven to gas 6, 200°C, fan 180°C.
2. Trim and dice the swede and carrots from the vegetable medley into 1.5cm cubes. Cook in a large pan of boiling water for 5 mins.
3. Trim and cut the parsnip into 4 long slices, add to the pan and cook for 3 more mins.
4. Peel and cut the red onion into 6 wedges. Peel and cut the beetroot into 1cm half moons. Drain the swede, carrots and parsnips, then spread out in one layer on a large baking tray. Add the onion wedges and beetroot pieces, drizzle with the oil and toss gently to coat.
5. Transfer to the oven to roast for 25 mins.
6. Cut each sausage into 4 and add to the tray with the leaves from half the thyme. Roast for a further 25 mins, until the sausages are golden and the veg is tender.
7. Mix the pesto with 2 tbsp cold water and drizzle over the dish to serve. Scatter with the remaining thyme.
See recipe below
Serves: 4
Cost: All 4 servings for £4 *price correct at time of upload
Ingredients:
1kg pack root vegetable medley
1½ tbsp olive oil
½ x 450g bunch raw beetroot (2 beetroots)
454g pack reduced fat pork sausages
7g fresh thyme sprigs
2 tbsp reduced fat green pesto (from a 190g jar)
Method:
1. Preheat the oven to gas 6, 200°C, fan 180°C.
2. Trim and dice the swede and carrots from the vegetable medley into 1.5cm cubes. Cook in a large pan of boiling water for 5 mins.
3. Trim and cut the parsnip into 4 long slices, add to the pan and cook for 3 more mins.
4. Peel and cut the red onion into 6 wedges. Peel and cut the beetroot into 1cm half moons. Drain the swede, carrots and parsnips, then spread out in one layer on a large baking tray. Add the onion wedges and beetroot pieces, drizzle with the oil and toss gently to coat.
5. Transfer to the oven to roast for 25 mins.
6. Cut each sausage into 4 and add to the tray with the leaves from half the thyme. Roast for a further 25 mins, until the sausages are golden and the veg is tender.
7. Mix the pesto with 2 tbsp cold water and drizzle over the dish to serve. Scatter with the remaining thyme.
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