Serves:
4
Prep time:
20 mins
Cook time:
45 mins
Ingredients:
3 carrots (wash, remove ends and cut into batons)
1 red onion (peel and cut into quarters)
½ mixed squash or butternut squash (wash, peel, de-seed and cut into chunks)
2 parsnips (wash, remove ends and cut into batons)
300g raw beetroot (peel and chop into quarters)
2 peppers (any colour; wash, de-seed and cut into chunks)
250g Brussel sprouts (fresh or frozen; wash if using fresh)
3 cloves garlic (peel and finely chop)
8 turkey sausages, or plant-based alternative
2 tbsp olive oil
Salt and black pepper to season
Optional: tenderstem broccoli to serve as an accompaniment
Veg Portions / Serving:
3
Method:
Pre-heat oven to 200°C/ 180°C fan/ Gas 6
Once ingredients are prepared (as shown in ingredients section), place everything, excluding the sausages, into a large bowl.
Mix well and lay on a baking tray.
Cook for 25 minutes, stirring a couple of times during cooking.
Add your turkey sausages, or plant-based alternative, to the tray and cook for the recommended time on the back of pack.
Remove from oven and serve with steamed tenderstem broccoli.
Top Tips
- Keep the skins on your carrots and parsnips (the peel is a great source of fibre and reduces your food waste)
- Cook more than you need – roasted veg are so versatile and can be added to lunches in the week!