Maple-mustard vegan sausage tray bake
6
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This combination of butternut pumpkin, carrots and pears marry beautifully with vegan sausages, complemented with a sauce of mustard and maple syrup. Sage or rosemary would also work well here, as a swap for thyme.
Ingredients
Butternut pumpkin
350 g, cut into 1-2cm pieces
Carrot(s)
4 medium, sliced diagonally
Red onion
1 medium, cut into 8 wedges
Olive oil
1 tbs
Pear(s)
2 medium, cored, cut into 2cm thick wedges
Vegetarian or vegan sausage
4 small, (4 x 50g sausages)
Fresh thyme
4 individual, sprigs
Whole grain mustard
¼ cup(s), (70g)
Maple syrup
2 tsp
Apple cider vinegar
1½ tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Lightly spray a large, shallow-sided baking tray with oil.
2
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.
3
Meanwhile, combine mustard, syrup and vinegar in a small bowl. Serve sausages and vegetables with mustard sauce on the side.
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