This is a really easy dish, but the addition of the gremolata takes the flavours to a whole new level! The earthy notes of the Beet Goes On bangers work well with the other autumnal roots in this roast. If you want to add the cloves of garlic into the mix, that’ll give a nice extra layer of flavour too.
1 pack HECK Beet Goes On sausages
250g chantenay carrots
1 large leek
4 cloves of garlic (leave unpeeled)
1 tbsp olive oil
1 bunch basil
1 bunch flat leave parsley
Zest and juice of a lemon
1 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp warm water
Cut the stalk ends off the carrots and place in a roasting tray. Chop the parsnips into similar size chunks as the carrots and add, along with the leek sliced into thick rounds. Pour over the olive oil and season, adding the garlic cloves if using at this point. Pop into the oven at 180° and roast for 20 minutes. Add the sausages after this length of cooking time and give everything a good shake before returning to the oven for a further 10-12 minutes.
In the meantime, finely chop the basil and parsley and mix with the other ingredients for the gremolata dressing.
Once the sausages and roots are cooked, plate up and drizzle with the dressing. Serve with some crusty bread on the side to mop up any leftover dressing!
Serving Size: 297g
Total Fat: 22g