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Roasted Beets, Squash & Sweet Potatoes + Sausages

Roasted Beets, Squash & Sweet Potatoes + Sausages

Gosh I Love Beetroot, do you?  So I wanted a nice recipe based on the lovely lovely Beetroot! AND they are amazingly good for you! Oh yes they are! Beetroot is a good source of iron and folate (naturally occurring folic acid). It also contains nitrates, betaine, magnesium and other antioxidants (notably betacyanin). More recent health claims suggest beetroot can help lower blood pressure, boost exercise performance and prevent dementia. So bring it on hey!

(I love beets with goats cheese too! Check out the salad recipe alone side this post!)

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The easiest autumn dish eva! Hearty, earthy beetroot with squash and sweet potatoes – it is simply delicious. Then when you think it can’t  get any better the lovely herbs and sausages bind this dish into a hearty meal. #nomnom

I haven’t tried yet,  but I guess also adding lamb boneless chops or pork fillet would also be amazing?!

And it’ s so easy, we love a tray bake – all in one pan. It’s such an easypeasylemonsqueezy dinner – have a go at this Roasted Beets, Squash & Sweet Potatoes + Sausages and if you like it please do let me know what you think by dropping a comment below – I LOVE your comments

Thanks Clare

Ingredients

Serves 2

  • 3 Small fresh beetroots or 2 larger ones, peeled and chopped into 1/4’s
  • 2 cloves garlic, peeled and finely chopped
  • 1 Tablespoon Olive Oil
  • salt and freshly grounds Black pepper
  • 3 Sweet Potatoes, peeling and chopped into chunks
  • 1 large Red Onion, peeled and chopped into 1/8’s
  • 1/2 large Butternut Squash, peeled, deseeded and chopped into chunks
  • 2 Parsnips, peeled and cut into 4 longways
  • Handfull mixed fresh herbs, chopped  (Sage is lovely with this)
  • Drizzle Olive Oil
  • 6 good quality Sausages (Lincolnshir)e / equally I have used Hecks Chicken Italia ones too!
  • Salt & Freshly ground Black pepper

Preparation Method

Large Roasting tin

  1. Pre-heat your oven to 200F / 400F or Gas6
  2. Place your chopped Beetroot chunks, Garlic and Olive oil into a plastic bag (I used a sandwich bags and coat the beetroot with the oil and garlic), then once coated,  tip into a large roasting dish
  3. Next add the sweet potatoes chunks, onions, butternut squash chunks, parsnips and herbs
  4. Drizzle in a little Olive oil. Pop in the oven and bake for 20 minutes
  5. After 20 minutes stir and then pop the sausages on top and bake for a further 35-40 mins, until your sausages are cooked and your veggies tender
  6. Remove from the oven serve with greens or peas and hey presto dinner!!

Brilliant blog posts on HonestMum.com

 

 

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Comments

Michelle Frank | Flipped-Out Food says:
I have always had a love-hate relationship with beets, but I'm slowly coming around. This looks like all the beauty and bounty of fall on one gorgeous tray!
Chelsie says:
One of the easiest but YUMMIEST dishes ever. Will make often!!!