½ mixed squash or butternut squash (wash, peel, de-seed and cut into chunks)
2 parsnips (wash, remove ends and cut into batons)
300g raw beetroot (peel and chop into quarters)
2 peppers (any colour; wash, de-seed and cut into chunks)
250g Brussel sprouts (fresh or frozen; wash if using fresh)
3 cloves garlic (peel and finely chop)
8 turkey sausages, or plant-based alternative
2 tbsp olive oil
Salt and black pepper to season
Optional: tenderstem broccoli to serve as an accompaniment
Veg Portions / Serving:
3
Share:
Method:
Pre-heat oven to 200°C/ 180°C fan/ Gas 6
Once ingredients are prepared (as shown in ingredients section), place everything, excluding the sausages, into a large bowl.
Mix well and lay on a baking tray.
Cook for 25 minutes, stirring a couple of times during cooking.
Add your turkey sausages, or plant-based alternative, to the tray and cook for the recommended time on the back of pack.
Remove from oven and serve with steamed tenderstem broccoli.
Top Tips
Keep the skins on your carrots and parsnips (the peel is a great source of fibre and reduces your food waste)
Cook more than you need – roasted veg are so versatile and can be added to lunches in the week!
Kids in the kitchen:
Prep the veg, then let the kids take charge mixing everything together and laying it on the tray.
Charlotte Radcliffe RNutr
Charlotte Radcliffe is a registered nutritionist (RNutr) and director of The Nutrition Consultant Ltd.
Having worked in the food industry for over 20 years, Charlotte has a unique combination of skills. She incorporates solid, evidence-based nutrition, communications and commercial expertise together with an in-depth understanding of food and ingredients. She has a strong food safety and technical background, and since qualifying as a nutritionist in 2007, she has performed many nutrition roles in the food industry (including working as Company Nutritionist for one of the world’s most recognised food brands).
