Beetroot, Squash & Sausage Traybake
Servings: 4
Calories: 449kcal
Print
Pin
Rate
A flavour packed easy supper of Beetroot, Squash & Sausages, roasted with Sweet Potatoes
Ingredients
- 3 Small fresh beetroots or 2 larger ones peeled and chopped into 1/4's Drizzle
- 2 cloves garlic peeled and finely chopped
- 1/2 Tablespoon Olive Oil for SW Fry Light
- Salt and freshly ground Black pepper
- 3 Sweet Potatoes peeled 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
- 2 c Parsnips peeled and cut into 4 longways
- Handful mixed fresh herbs chopped (Sage is lovely with this)
- Olive Oil
- 6 good quality Sausages Lincolnshire / equally I have used Hecks Chicken Italia ones too for SW 0.5 Syns each!
Instructions
- Large Roasting tin
- Pre-heat your oven to 200F / 400F or Gas 6
- 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
- Next add the sweet potatoes chunks, onions, butternut squash chunks, parsnips and herbs Drizzle in a little Olive oil. (Or spray with Fry Light)
- Pop in the oven and bake for 20 minutes 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
- Remove from the oven serve with greens or peas and hey presto dinner!!
Notes
*** All nutritional information is approximate and intended as a guide
Nutrition
Nutrition Facts
Beetroot, Squash & Sausage Traybake
Amount per Serving
Calories
449
% Daily Value*
Fat
15
g
23
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Sodium
1053
mg
46
%
Potassium
1397
mg
40
%
Carbohydrates
68
g
23
%
Fiber
13
g
54
%
Sugar
18
g
20
%
Protein
13
g
26
%
Vitamin A
34034
IU
681
%
Vitamin C
41
mg
50
%
Calcium
139
mg
14
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.