Nutrition Facts
Sausage, sweet potato and mustard tray bake
Amount Per Serving
Calories 1031
Calories from Fat 612
% Daily Value*
Fat 68g105%
Saturated Fat 21g131%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 32g
Cholesterol 163mg54%
Sodium 1637mg71%
Potassium 1938mg55%
Carbohydrates 65g22%
Fiber 13g54%
Sugar 15g17%
Protein 43g86%
Vitamin A 33199IU664%
Vitamin C 132mg160%
Calcium 166mg17%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Sausage, sweet potato and mustard tray bake
An easy but delicious dinner idea, this veg-packed meal is hearty and healthy.
Servings: 4
Calories: 1031kcal
Equipment
- Large baking tray
Ingredients
- 4 medium sweet potatoes peeled and cut into 3cm cubes
- 2 red onions peeled and cut into 6 wedges
- 2 sprigs of rosemary
- 2 tbsp olive oil
- 8 pork sausages
- 500 g Brussels sprouts halved
For the dressing
- 1 tbsp wholegrain mustard
- 1 lemon juice
- 1 garlic clove finely grated
- pinch of salt
- pinch of black pepper
Method
- Preheat the oven to 220°C/200°C fan.
- Spread the sweet potatoes, red onions and rosemary over a large, rimmed baking tray. Drizzle with the olive oil and toss together to coat, then lay the sausages on top.
- Bake for 20 minutes until the sweet potatoes are starting to soften. Remove from the oven and add the Brussels sprouts, using a metal spatula to mix them into the vegetables on the tray. Flip the sausages over and return the tray to the oven for a further 20–30 minutes until the vegetables are becoming golden and the sausages are browned.
- Combine the dressing ingredients in a jam jar, screw on the lid and shake. Pour over the contents of the tray and serve.
Nutrition
Calories: 1031kcal | Carbohydrates: 65g | Protein: 43g | Fat: 68g | Saturated Fat: 21g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1637mg | Potassium: 1938mg | Fiber: 13g | Sugar: 15g | Vitamin A: 33199IU | Vitamin C: 132mg | Calcium: 166mg | Iron: 6mg