Pigs in Blankets Traybake
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Prep Time
15 MINS
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Cook Time
1 HR
- KCals 276
- Carbs 22G
Ingredients
- 4 bacon medallions, cut in half, lengthways
- 8 reduced-fat chipolatas
- 200 g carrots, peeled and cut into 1.5cm batons
- 200 g parsnips peeled and cut into 1.5cm batons
- low-calorie cooking spray
- 1 red onion, cut into 8 wedges
- 2 tsp dried sage
- 1 tsp onion granules
- 200 g Brussels sprouts, trimmed and halved
- 100 g frozen peas
- 1 tbsp cranberry sauce
- 1 chicken stock pot
- 200 ml boiling water
- salt and freshly ground black pepper
Instructions
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Preheat the oven to 190°C fan. Then spray your tray with low-calorie cooking spray.
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Wrap each chipolata in a strip of bacon to make your pigs in blankets. Place in the tray, with the ends of the bacon face-down.
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Add the carrot and parsnip batons. Spray the top with low-calorie cooking spray and sprinkle over the sage and onion granules. Place in the oven and cook for 40 minutes, tossing around halfway through — being careful you don't displace the bacon from the sausages.
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Whisk the boiling water into the cranberry sauce and stock pot to make a sauce.
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After 40 minutes, add the onion, sprouts, and peas, and pour over the sauce. Season with salt and pepper, then return to the oven for a further 20-25 minutes — until the "pigs" are golden, and the vegetables are tender.