Maple-mustard vegan sausage tray bake
350 g, cut into 1-2cm pieces
4 medium, sliced diagonally
1 medium, cut into 8 wedges
2 medium, cored, cut into 2cm thick wedges
Vegetarian or vegan sausage
4 small, (4 x 50g sausages)
4 individual, sprigs
Whole grain mustard
¼ cup(s), (70g)
Apple cider vinegar
1 x 3 second spray(s)
- Preheat oven to 220°C. Lightly spray a large, shallow-sided baking tray with oil.
- Combine pumpkin, carrots, onion and oil in a large bowl, season with salt and pepper and toss gently to coat. Transfer mixture to prepared tray and spread evenly. Bake for 15 minutes. Remove from oven. Add pear wedges, sausages and thyme sprigs and stir to gently combine. Bake for a further 10-15 minutes or until vegetables are tender and sausages are heated through.
- Meanwhile, combine mustard, syrup and vinegar in a small bowl. Serve sausages and vegetables with mustard sauce on the side.