Sausages with roasted parsnip hash

Name: Sausages with roasted parsnip hash | Asda Good Living
Total time: 1 h 10 min
Yield: 4
Cuisine: British
Ingredients: 500g pack Parsnips, peeled and cut into 2cm chunks; 4–5 medium Carrots, about 500g, cut into 2cm chunks; 3 medium Baking Potatoes, about 650g, cut into 2cm chunks; 2 tbsp Vegetable Oil; 2 fresh Rosemary sprigs, leaves picked and roughly chopped; 2 x 200g packs Brussels Sprouts, halved; 2 Red Onions, halved and cut into 1cm thick wedges; Asda Extra Special 6 Cumberland Pork Sausages; 4 Eggs; ¼ x 25g pack fresh Chives, finely snipped

Colour-popping veggies shine like jewels in this hearty traybake everyone will love.

By Asda Good Living,11th September 2023

Cook: 1 Hour 10 Mins

Serves: 4

Price: £2.08 per serving

Nutritional Information

Each 589g serving contains

Energy
17853kj
724kcal

36%

Fat
32.4g

High
46%

Saturates
8.2g

High
41%

Sugars
25.9g

Low
29%

Salt
1.65g

Low
28%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
3031kj/724kcal

Ingredients

500g pack Parsnips, peeled and cut into 2cm chunks

4–5 medium Carrots, about 500g, cut into 2cm chunks

3 medium Baking Potatoes, about 650g, cut into 2cm chunks

2 tbsp Vegetable Oil

2 fresh Rosemary sprigs, leaves picked and roughly chopped

2 x 200g packs Brussels Sprouts, halved

2 Red Onions, halved and cut into 1cm thick wedges

Asda Extra Special 6 Cumberland Pork Sausages

4 Eggs

¼ x 25g pack fresh Chives, finely snipped

Method

Preheat the oven to 220°C/200°C fan/gas 7. Add the parsnips, carrots and potatoes to a large baking tray, drizzle over 1 tbsp oil and add the rosemary, season with salt and pepper then toss everything together and spread out evenly across the tray. Roast for 25–30 mins, turning halfway through, until tender and going golden brown.

Once the vegetables in the oven are ready, carefully add the Brussels sprouts and onion wedges to the tray with ½ tbsp oil and season. Toss everything together really well, then lay the sausages on top and return to the oven for a further 25–30 mins, until the vegetables are tender and the sausages are cooked through.

When the traybake is nearly ready and still in the oven, heat the remaining ½ tbsp oil in a large non-stick frying pan. Crack in the eggs, season with salt and pepper and cook to your liking.

To serve, cut the cooked sausages into bite-size pieces then return them to the tray and mix everything through. Divide the sausage hash between four plates then top each one with a fried egg and some chives.