Directions:
- Slice lemon & place in large roasting tray.
- Add sprigs of rosemary, bay leaves & thyme on top.
- Chop carrotts, parsnips & sweet potatoe into large 2inch pieces & place in tray.
- Add the stock so it just covers the vegetables.
- Add salt & pepper with a sprinkle of olive oil, cover with aluminium foil & place in hot oven for 1hr.
- Meanwhile grill sausages, leave to cool on side.
- Once the vegetables have softened take tray out of oven & add the sausages & place tray back in the oven, if you're happy with the result switch the oven off & leave foil on tray as the steam will continue to cook it slowly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.22 Kcal (1646 kJ) | ||
| Calories from fat | 238.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.48g | 41% | |
|---|---|---|---|
| Cholesterol | 90.7mg | 30% | |
| Sodium | 874.85mg | 36% | |
| Potassium | 749.97mg | 16% | |
| Total Carbs | 22.76g | 8% | |
| Sugars | 9.29g | 37% | |
| Dietary Fiber | 5.04g | 20% | |
| Protein | 16.34g | 33% | |
| Vitamin C | 17.9mg | 30% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 5.3mg | 29% | |
| Calcium | 65.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 100.06 Kcal (419 kJ) | ||
| Calories from fat | 60.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.74g | 41% | |
|---|---|---|---|
| Cholesterol | 23.08mg | 30% | |
| Sodium | 222.62mg | 36% | |
| Potassium | 190.84mg | 16% | |
| Total Carbs | 5.79g | 8% | |
| Sugars | 2.36g | 37% | |
| Dietary Fiber | 1.28g | 20% | |
| Protein | 4.16g | 33% | |
| Vitamin C | 4.5mg | 30% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 1.3mg | 29% | |
| Calcium | 16.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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