Skinless Sausages With Roasted Vegetable Salad

By Jenny Fanshaw

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All you have to do is throw all your ingredients of Skinless Sausages With Roasted Vegetable Salad

  1. 1 medium red capsicum, thickly sliced
  2. 400g orange sweet potato, peeled, cut into 3cm pieces
  3. 1 medium red onion, cut into thin wedges
  4. olive oil cooking spray
  5. 12 (600g) skinless beef sausages (chevups)
  6. 1 bunch rocket, trimmed
  7. 1/4 cup roughly chopped fresh flat-leaf parsley leaves
  8. hommus dip, to serve

The instruction how to make Skinless Sausages With Roasted Vegetable Salad

  1. Preheat oven to 240u00b0C/220u00b0C fan-forced. Line a baking tray with baking paper.
  2. Place capsicum, sweet potato and onion on prepared tray. Spray with oil. Season with salt and pepper. Roast for 30 minutes or until tender.
  3. Meanwhile, spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook sausages, turning, for 6 to 8 minutes or until cooked through.
  4. Place vegetables, rocket and parsley in a bowl. Toss to combine. Serve sausages with vegetable salad and hommus.

Nutritions of Skinless Sausages With Roasted Vegetable Salad

fatContent: 465.333 calories
saturatedFatContent: 32 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 20 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 22 grams protein
sodiumContent: 86 milligrams cholesterol

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