

Pork sausage and vegie traybake with basil pesto
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
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 470cal
-
Kilojoules 1975kJ
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Protein 16.7g
-
Total fat 23g
-
–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
© 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.