Beetroot, Squash & Sausage Traybake

A flavour packed easy supper of Beetroot, Squash & Sausages, roasted with Sweet Potatoes

Course Main

Cuisine English

Keyword beetroot, butternut Squash, sausages, Sweet Potatoes, tray bake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 449kcal

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!

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!!

*** All nutritional information is approximate and intended as a guide