- 0:10 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Ingredients
- 1 medium red capsicum, thickly sliced
- 400g orange sweet potato, peeled, cut into 3cm pieces
- 1 medium red onion, cut into thin wedges
- olive oil cooking spray
- 12 (600g) skinless beef sausages (chevups)
- 1 bunch rocket, trimmed
- 1/4 cup roughly chopped fresh flat-leaf parsley leaves
- hommus dip, to serve
Method
- Step 1Preheat oven to 240°C/220°C fan-forced. Line a baking tray with baking paper.
- Step 2Place capsicum, sweet potato and onion on prepared tray. Spray with oil. Season with salt and pepper. Roast for 30 minutes or until tender.
- Step 3Meanwhile, spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook sausages, turning, for 6 to 8 minutes or until cooked through.
- Step 4Place vegetables, rocket and parsley in a bowl. Toss to combine. Serve sausages with vegetable salad and hommus.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1947 kj
Energy
32g
Fat Total
15g
Saturated Fat
6g
Fibre
22g
Protein
86mg
Cholesterol
991.3mg
Sodium
8g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
- Author: Jenny Fanshaw
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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