All-In-One Christmas Trimmings Traybake

Name: All-In-One Christmas Trimmings Traybake
Prep time: T20HMS
Cook time: T40HMS
Ingredients: 1 jar Sacla’ Vegan Tomato Pesto; 150ml water; 8 small potatoes, skins on, halved lengthways; 4 medium carrots, peeled, halved lengthways; 4 medium parsnips, peeled, halved lengthways; 2 medium red or white onions, peeled, cut into 4 through the root; 12 gluten-free pigs in blankets; 8 tbsp. olive oil; Few rosemary sprigs, roughly chopped; Salt & pepper to taste; 200g Brussels sprouts, trimmed, halved; 180g whole cooked, peeled chestnuts

Serve this all-in-one trimmings gluten-free traybake alongside your favourite Christmas.

Prep Time

Cook Time

Serves

Ingredients

1 jar Sacla’ Vegan Tomato Pesto

150ml water

8 small potatoes, skins on, halved lengthways

4 medium carrots, peeled, halved lengthways

4 medium parsnips, peeled, halved lengthways

2 medium red or white onions, peeled, cut into 4 through the root

12 gluten-free pigs in blankets

8 tbsp. olive oil

Few rosemary sprigs, roughly chopped

Salt & pepper to taste

200g Brussels sprouts, trimmed, halved

180g whole cooked, peeled chestnuts

Recipe products

How to make the recipe

Step 1

Preheat the oven to 220°C/200°C Fan

Step 2

In a bowl, thin the Sacla’ Vegan Tomato Pesto with the water

Step 3

Divide the ingredients, except for the chestnuts, sprouts and Pesto, between 2 large roasting tins, leaving space around for it all to roast. Rub well with the oil, rosemary and seasonings. Bake on the top and middle shelves for 20 minutes.

Step 4

Remove, add the sprouts, then turn these and everything else in the oily juices and swap the trays over in the oven. Cook for 15-20 minutes more until the sausages are browned and the vegetables are tender and slightly caramelised.

Step 5

Add the chestnuts, drizzle over the Sacla’ Vegan Tomato Pesto and cook for a further 5 minutes before serving.