Roasted Sausages, Potatoes & Carrots
with Baby Greens & Parsley-Pepita Salsa Verde
Cooking time
30 minutes
Servings
2/4
Calories
710 /serving
Tonight will be an easy one! One sheet pan (and a couple of bowls) is all you need to make this comforting meal boasting roasted sausages, baby potatoes and sweet carrots all cooked together and tossed with a touch of fresh garlic. The baby-greens salad and refreshing parsley-pepita salsa verde add just the fresh contrast this main calls for.
We will send you:
- 2 Mild Italian pork sausages
- 90g Baby greens (baby spinach, kale or arugula)
- 1 Bunch of parsley
- 1 Garlic clove
- 450g Baby potatoes
- 300g Carrots
- 15ml Red wine vinegar
- 25g Roasted pepitas (pumpkin seeds)
- 10g Garlic & chive spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Sulphites, Wheat
You will need:
Peeler
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
40 g
Saturated Fat
11 g
Sodium
2260 mg
Total Carb
62 g
Sugars
12 g
Protein
33 g
Fibre
9 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the potatoes lengthwise; toss with a drizzle of oil. Season with ⅓ of the spice blend and S&P. Peel and halve the carrots lengthwise; toss with a drizzle of oil, ½ the remaining spice blend and S&P. Mince the garlic. Finely chop the parsley leaves and stems. Roughly chop the pepitas.
Roast the sausages & vegetables
On a lined sheet pan, arrange the sausages* and the seasoned potatoes and carrots in a single, even layer. Drizzle the sausages with oil. Place the sheet pan in the oven and cook, turning the vegetables and sausages halfway through, 25 to 30 minutes, until cooked through. Switch the oven to broil. Remove the sheet pan from the oven; add ½ the garlic, return to the oven and continue to cook, 2 to 3 minutes, until nicely browned.
Make the parsley-pepita salsa verde
While the sausages and vegetables cook, in a medium bowl, combine the parsley, chopped pepitas, ⅔ of the red wine vinegar, the remaining garlic and 4 tbsp oil (double for 4 portions); season with the remaining spice blend and S&P to taste.
Make the salad
In a large bowl, combine the remaining vinegar and a drizzle of oil; season with S&P to taste. Add the baby greens; toss to combine thoroughly.
Plate your dish
Divide the salad between your plates. Top with the roasted potatoes, carrots and sausages (slice beforehand if desired). Spoon the parsley-pepita salsa verde over the dish. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
