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/ kumara, sliced lengthways
- 5 carrots, peeled, sliced lengthways
- 1 large red onion, cut into quarters
- 1 bulb garlic, sliced in half
- 400g can chickpeas, 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
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)
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Calories 470cal
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Kilojoules 1975kJ
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Protein 16.7g
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Total fat 23g
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–Saturated fat 6.4g
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Carbohydrates 41.3g
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–Sugars 18.3g
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Dietary fibre 16.4g
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Sodium 685mg
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Calcium 158mg
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Iron 3.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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Great flavours, my pesto was quite a thick one so I loosened it up with a dash of olive oil.