All-In-One Christmas Trimmings Traybake
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Prep Time
20.0
Cook Time
40.0
Serves
4.0
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
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How to make the recipe
Step 1
Preheat the oven to 220°C/200°C Fan
Step 2
In a bowl, thin the Sacla's 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's Vegan Tomato Pesto and cook for a further 5 minutes before serving.
