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Root veg rosti and sausage tray bake

Root veg rosti and sausage tray bake image
Difficulty Easy
Preparation 0 min
Cooking 1:10 h


4 servings
  • For the Bake

    • 200   g
    • 200   g
    • 200   g
    • 200   g
    • 1  
    • 0,5   tsp
    • 2   tsp
    • 8  
    • 4  
  • For the Pesto

    • 30   g
    • 1  
    • 15   g
    • 1  


    Let seasonal root veg shine in this striking brunch dish.

  1. Preheat the oven to 200ºC/180ºC fan/gas mark 6.

  2. Coarsely grate the parsnips, carrots, potatoes and swede (or use a food processor with a grater attachment). Wrap the grated vegetables in a clean tea towel with the sliced onions and squeeze out as much moisture as possible, then season with the dried thyme and salt and pepper and set aside.

  3. Heat 1 tsp of oil in a very large ovenproof frying pan and cook the sausages for 5 minutes until they are browned all over.

  4. Add the vegetables to the pan and stir-fry everything together for 2 minutes, then spread into a single layer around the sausages. Transfer to the oven for 45-50 minutes, until the vegetables are softened and the sausages are cooked through.

  5. Meanwhile, make the kale pesto. Add all the ingredients to a food processor along with 1-2 tbsp water and blitz until smooth, seasoning to taste.

  6. 5 minutes before serving, heat the remaining oil in a frying pan and cook the eggs to your liking. Serve on top of the rosti and sausages, drizzled with pesto to finish.