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LESLEYCAN
Bratwurst with sweet potato, parsnip and beetroot
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Ingredients
Directions
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Preheat the oven to 200ºC. Cut the sweet potatoes with skin into small parts. Cut the beetroot, without skin, into segments.
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Cut the parsnip into slices of 1 cm thick. Divide the potatoes, beetroot and parsnips over a baking tray. Mix a dash of olive oil with the garlic, Provencal herbs, salt and pepper.
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Sprinkle this oil generously over the potatoes and vegetables. Pierce the sausages, sprinkle with salt and pepper and place them between the potatoes and vegetables.
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Brush the sausages with olive oil. Put the baking sheet in the middle of the oven and grill for about 30 minutes until everything is done (turn the sausages halfway).
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Sprinkle with the feta and serve with the curry sauce.
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Nutrition
655Calories
Fat51% DV33g
Protein66% DV33g
Carbs17% DV50g
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