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Gluten-Free Vienna Bake

This delicious tray bake takes the hassle out of getting dinner ready quickly. A real crowd-pleaser and easy for a busy parent, too. Serve with mashed pumpkin or zucchini noodles for a complete meal showstopper!

 

INGREDIENTS
  • 2 Red onions, sliced into wedges
  • 200 g  baby marrows, cut in slices
  • 300 g  Baby new potatoes, unpeeled and halved
  • 3 Vine Tomato sprigs
  • 6 Garlic Bulbs
  • 6-8 Woody’s Gluten- Free Viennas (optional: cut in half)
  • 30 ml  Olive oil
  • 30 ml  Balsamic Vinegar
  • Salt and Black pepper, to taste
METHOD
  1. Preheat the oven to 200C
  2. Place all the ingredients in a large bowl and toss the ingredients until they are fully coated in the oil and vinegar mix.
  3. Spoon onto a large prepared roasting tin, spreading the ingredients out into one even layer and ensuring that the viennas aren’t covered by any of the vegetables.
  4. Season well with salt and pepper
  5. Roast for 15 minutes until golden, then remove from the oven, turn the viennas over and toss the vegetables in the cooking juices
  6. Return to the oven for a further 15-20 minutes or until browned and the sausages are cooked and the potatoes tender.
  7. Serve hot with a spoonful of hot mustard on the side or mashed pumpkin

 

vienna bake recipe woodys