Pork sausage and vegie traybake with basil pesto

This diabetes-friendly traybake recipe has a whopping 5 serves of vegetables!

Serves: 4

Time to make: 30 mins

Ingredients

1 sweet potato/ kumarasweet-potatoX, sliced lengthways
5 carrots, peeled, sliced lengthways
1 large red onion, cut into quarters
1 bulb garlic, sliced in half
400g can chickpeagarbanzoXsgarbanzosX, rinsed, drained
200g lean pork sausages, cut into bite-size pieces
¼ cup store-bought basil pesto
fresh basil leaves, to serve

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Instructions

Stay Awake

1 Preheat oven to 200°C. Line a baking tray with baking paper.

2 Place sweet potato, carrot, onion, garlic, chickpeas and sausages on prepared tray. Dollop with pesto, then bake for 20 minutes.

3 Change oven setting to grill and grill traybake for 5 minutes or until sausages and veg are golden brown. Divide among four serving plates and serve topped with fresh basil.

HFG tip

Make your own pesto by blending together a bunch of fresh basil leaves, pine nuts or walnuts & a good glug of olive oil until smooth.

Nutrition Info (per serve)

Calories 470 cal

Kilojoules 1975 kJ

Protein 16.7 g

Total fat 23 g

Saturated fat 6.4 g

Carbohydrates 41.3 g

Sugar 18.3 g

Dietary fibre 16.4 g

Sodium 685 mg

Calcium 158 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

One comment on Pork sausage and vegie traybake with basil pesto

Hilary Henderson January 23, 2023 at 9:56 pm #

Great flavours, my pesto was quite a thick one so I loosened it up with a dash of olive oil.

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