Veggie Sausages with Roasted Vegetables

Name: Veggie Sausages with Roasted Vegetables with garlicky za'atar sour cream & parsley
Total time: 50 min
Yield: 2
Cuisine: 0
Ingredients: 6 piece Little Willies from the Vegetarian Butcher®; 400 g Baby potatoes; 1 piece Courgette; 1 piece Carrot; ⅔ piece Yellow carrot; 1 piece Red onion; 1 piece Garlic; 1 piece Apple; 1 sachet(s) Middle Eastern spice mix; 5 g Fresh flat leaf parsley; 50 g Organic sour cream; 1 sachet(s) Za'atar; 1 tablespoon Extra virgin olive oil; 2 tablespoon Olive oil; 1 tablespoon Water for the sauce; to taste Salt and pepper

with garlicky za'atar sour cream & parsley

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There is a new ingredient in your box! These sausages from The Vegetarian Butcher are plant-based and pack a delicious bite - small in size, but big in flavour!

Tags:

Calorie Smart

•Veggie

•Extra Veggies

•New Ingredient

Allergens:

Gluten

•Haver

•Soja

•Tarwe

•Melk (inclusief lactose)

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total50 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

3 piece

Little Willies from the Vegetarian Butcher®

200 g

Baby potatoes

½ piece

Courgette

½ piece

Carrot

⅓ piece

Yellow carrot

½ piece

Red onion

½ piece

Garlic

½ piece

Apple

½ sachet(s)

Middle Eastern spice mix

2.5 g

Fresh flat leaf parsley

25 g

Organic sour cream

½ sachet(s)

Za'atar

Not included in your delivery

½ tablespoon

Extra virgin olive oil

1 tablespoon

Olive oil

½ tablespoon

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2795 kJ

Calories668 kcal

Fat34.5 g

Saturated Fat5.4 g

Carbohydrate60.8 g

Sugar19.8 g

Dietary Fiber18.7 g

Protein19 g

Cholesterol15 mg

Salt1.4 g

Trans Fat0.1 g

Potassium283.8 mg

Calcium86.5 mg

Iron4.9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Baking Sheet with Baking Paper

•Tall-Sided Pan

•Small Bowl

•Garlic Press

Cooking Steps

Preheat the oven to 200°C.
Halve the baby potatoes and transfer to a bowl. Add half of the Middle Eastern spices and drizzle lightly with olive oil.
Season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet.
Slice the onion into rings. Cut the carrots into batons and slice the courgette into crescents. Core the apple and then cut it into wedges.

Transfer the apple and vegetables to the same bowl. Add the rest of the Middle Eastern spices and drizzle lightly with olive oil.
Season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet.
Roast the baby potatoes for 15 minutes, then toss.
Add the vegetables to the oven and roast for 20 minutes, then add the garlic clove and roast for 5 more minutes.

Meanwhile, roughly chop the parsley.
Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the sausages for 5 - 10 minutes until done.
In a small bowl, combine the sour cream with the za'atar, extra virgin olive oil and water (see pantry for amounts).
Season to taste with salt and pepper.

Squeeze the roasted garlic out of its skin. Mash the garlic and add it to the sauce. Mix well to combine.
Serve the baby potatoes, vegetables and sausages on plates.
Drizzle with the garlic sour cream and garnish with the parsley to finish.