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    Dinner · American

    Smoked sausage & root vegetable tray

    Smoked sausage roasted with sweet potato, carrot and courgette until the edges catch. Everything goes on one tray and keeps well for lunches.

    Prep
    20 minutes
    Cook
    40 minutes
    Makes
    6 portions
    Difficulty
    Easy
    Smoked sausage & root vegetable tray

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    567kcal
    Protein
    20g
    Carbs
    44g
    Fat
    32g

    Where the calories come from

    • Protein 15%
    • Carbs 32%
    • Fat 53%
    Fibre
    8.3 g
    Sugar
    25.3 g
    Salt
    1.78 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.34a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 770g sweet potato, peeled and cut into chunks
    • 1 ½ onions, cut into chunks
    • 460g carrot, cut into chunks
    • 2 ¾ tbsp olive oil
    • 11 pork sausages, halved lengthways and sliced
    • 590g courgette, cut into chunks
    • wholegrain mustard to taste, to serve

    Method

    1. Get the oven heating to 200°C (fan 180°C) and grease a large roasting tray.

    2. Spread the carrot, onion and sweet potato over the tray. Pour the olive oil over and toss until everything is coated.

    3. To help the vegetables colour evenly, turn them once or twice during 25 minutes of roasting.

    4. Add the courgette and sausage, season well with salt and pepper, and put the tray back in the oven for another 15-20 minutes. Take it out once the sausage has browned through and the vegetables are tender.

    5. Toss it all together and serve, with wholegrain mustard on the side if you like.

    Adapted from Taste of Home

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