Whole30 Compliant, Dairy-Free, Gluten-Free, Paleo - Real Food, Simply Made!
This is comfort food at its best and its guilt free!
To make this tray bake you will need:
6 X 100% free range pork sausages (we used these)
2 cups of broccoli florets
1 red pepper
1/2 white onion
1 cup of button mushrooms
3 tablespoons of extra virgin olive oil
1/2 tsp of garlic powder
1/2 tsp dried oregano
1/2 tsp of dried basil
Sea salt and fresh cracked black pepper
For the Mustard Mayo
1/4 cup compliant mayo (we used this brand which we love)
1 tablespoon Dijon mustard
1 tablespoon of water
1/2 tsp lemon juice
1/2 tsp garlic
pinch of salt (to taste)
To make the mustard mayo:
Combine the mayo with the mustard, water, lemon juice, garlic and salt and pepper. Stir well and place in an airtight container in the fridge til needed.
To make the tray bake
Pre-heat the oven to 180C, grab a baking sheet and line with baking paper or foil
Spread the sausages, broccoli, onion, mushrooms and peppers on the baking sheet. Mix them through or keep separate on the sheet - its up to you - but keep in a single layer.
Sprinkle with the extra virgin olive oil, salt, pepper, garlic powder, basil and oregano
Place the tray into the oven for between 20 and 25 minutes or until the vegetables and sausages are cooked
Simply divide the sausages and roasted vegetables into bowls and top with the mustard mayo sauce
Mike Paleo's Tip
If you are feeling really hungry serve this dish over cauliflower rice. Feel free to swap the vegetables for those you already have in the fridge including green beans, carrots, courgettes or squash. Brussel sprouts would also work!