Recipe for juicy beef bangers and a Roast Veggie Medley, topped with za’atar spice and fresh parsley
2 beetroots – peel & dice (1cm)
1 butternut – dice, skin on (1cm)
4 courgettes – dice (½ cm)
1 onion – peel & slice (½ cm)
8 beef bangers
2 tsp za’atar
10g fresh parsley – chop leaves roughly
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Veggies & bangers: Place the beetroot and butternut on the one half of a tin foil lined baking tray with a drizzle of olive oil and salt and pepper. Mix and arrange in a single layer, then roast. After 20 minutes, add the courgettes, onion and beef bangers to the other half of the baking tray with a drizzle of olive oil, salt and pepper. Mix, arrange in a single layer and roast for 20 minutes until the veggies are golden and the bangers are cooked through.
Serve the bangers with the roast veggies topped with za’atar and fresh parsley.
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