Made with Quorn Vegetarian Sausages
High in Protein
Low in Saturated Fat
Source of Fibre
Cook mode (Keep screen awake)
Ingredients
- 8 Quorn Sausages
- 500g Maris Piper potatoes, peeled
- A drizzle olive oil
- 200g sprouts, trimmed
- 3 red onions, quartered
- 8 chantenay carrots, halved
- 50g brie, sliced into 8 chunks
- 3 sprigs of rosemary
Method
- Preheat the oven to 180°C (fan)/200°C electric/Gas Mark 6.
- Cut the potatoes into bite sized chunks and roast in a shallow baking tray for 20 minutes.
- Bring a pan of water to the boil. Add the sprouts and boil for 5 minutes. Drain and set to one side.
- Add the Quorn Sausages, boiled sprouts, red onion and carrots to the roasting tray. Roast for a further 18 minutes or until the vegetables are tender.
- Finally, add the brie and rosemary sprigs to the tray and roast for 2 minutes until the brie is melted.
Chefs tip
This recipe is great for using up Christmas leftovers!
Got leftover roast potatoes? Skip step 2 and add these in at the same time as the Sausages and veg!
Got leftovers from your cheeseboard? Swap the brie in this recipe for any cheese you fancy – blue cheese is our favourite!
Recipe Inspiration
See all recipes
The nation has spoken
(1)
3 out of 5 stars
United Kingdom
Australia
Danmark
Ireland
New Zealand
Norge
Schweiz
Singapore
Suisse
Suomi
Sverige
United States