Not only is it quick & easy, but this recipe is bang-on with its flavours. Plus, you won’t have a lot of dirty dishes with this one-tray wonder. A bed of brown rice is topped with an oven-roasted butter bean medley that has been smothered in a wonderfully rich tomato passata sauce and then the juicy pork bangers.
Pork Bangers & Veggie Tray-bake
Pork Bangers & Veggie Tray-bake
with brown rice & baby tomatoes
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Tomatoes
- Brown Rice
- Butter Beans
- Carrot
- Fresh Rosemary
- NOMU Provençal Rub
- Onion
- Onions
- Pork Bangers
- Spinach
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
FLUFFY RICE
Preheat the oven to 220°C. Place the rinsed rice in a pot over medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 5 minutes. Drain if necessary and fluff up with a fork.
RINSE & CUT
Rinse the rosemary, the spinach, the baby tomatoes, and the carrot. Cut the rinsed carrot into bite-sized pieces. Cut ½ the onion into wedges. Drain and rinse the butter beans.
INTO THE OVEN IT GOES
In an ovenproof dish, add the onion wedges, the rinsed rosemary, the rinsed butter beans, tomatoes, the carrot pieces, 5ml of a sweetener of choice, seasoning, and the rub. Pour over the tomato passata and 50ml of water. Mix until combined. Top with the pork bangers. Pop in the hot oven and roast for 20-25 minutes until the veg and bangers are cooked through and the sauce is thickening. In the final 3-5 minutes, turn the oven onto the grill setting or the highest temperature.
ROASTED AROMAS
When the veg is done, discard the rosemary stalk and toss the rinsed spinach through the veg.
DISH UP THE DISH
Plate up the rice and top with the saucy bangers & veg. Pour over any remaining sauce from the tray. Time to dine!
Brown Rice - 100ml
Fresh Rosemary - 3g
Spinach - 20g
Baby Tomatoes - 80g
Carrot - 120g
Onion - 1
Butter Beans - 120g
NOMU Provençal Rub - 7,5ml
Tomato Passata - 100ml
Pork Bangers - 180g
FLUFFY RICE
Preheat the oven to 220°C. Place the rinsed rice in a pot over medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 5 minutes. Drain if necessary and fluff up with a fork.
RINSE & CUT
Rinse the rosemary, the spinach, the baby tomatoes, and the carrot. Cut the rinsed carrot into bite-sized pieces. Cut the onion into wedges. Drain and rinse the butter beans.
INTO THE OVEN IT GOES
In an ovenproof dish, add the onion wedges, the rinsed rosemary, the rinsed butter beans, tomatoes, the carrot pieces, 10ml of a sweetener of choice, seasoning, and the rub. Pour over the tomato passata and 50ml of water. Mix until combined. Top with the pork bangers. Pop in the hot oven and roast for 20-25 minutes until the veg and bangers are cooked through and the sauce is thickening. In the final 3-5 minutes, turn the oven onto the grill setting or the highest temperature.
ROASTED AROMAS
When the veg is done, discard the rosemary stalks and toss the rinsed spinach through the veg.
DISH UP THE DISH
Plate up the rice and top with the saucy bangers & veg. Pour over any remaining sauce from the tray. Time to dine!
Brown Rice - 200ml
Fresh Rosemary - 5g
Spinach - 40g
Baby Tomatoes - 160g
Carrot - 240g
Onion - 1
Butter Beans - 240g
NOMU Provençal Rub - 15ml
Tomato Passata - 200ml
Pork Bangers - 360g
FLUFFY RICE
Preheat the oven to 220°C. Place the rinsed rice in a pot over medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 5 minutes. Drain if necessary and fluff up with a fork.
RINSE & CUT
Rinse the rosemary, the spinach, the baby tomatoes, and the carrot. Cut the rinsed carrot into bite-sized pieces. Cut 1½ of the onions into wedges. Drain and rinse the butter beans.
INTO THE OVEN IT GOES
In an ovenproof dish, add the onion wedges, the rinsed rosemary, the rinsed butter beans, tomatoes, the carrot pieces, 15ml of a sweetener of choice, seasoning, and the rub. Pour over the tomato passata and 100ml of water. Mix until combined. Top with the pork bangers. Pop in the hot oven and roast for 25-30 minutes until the veg and bangers are cooked through and the sauce is thickening. In the final 3-5 minutes, turn the oven onto the grill setting or the highest temperature.
ROASTED AROMAS
When the veg is done, discard the rosemary stalks and toss the rinsed spinach through the veg.
DISH UP THE DISH
Plate up the rice and top with the saucy bangers & veg. Pour over any remaining sauce from the tray. Time to dine!
Brown Rice - 300ml
Fresh Rosemary - 8g
Spinach - 60g
Baby Tomatoes - 240g
Carrot - 360g
Onions - 2
Butter Beans - 360g
NOMU Provençal Rub - 22,5ml
Tomato Passata - 300ml
Pork Bangers - 540g
FLUFFY RICE
Preheat the oven to 220°C. Place the rinsed rice in a pot over medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 5 minutes. Drain if necessary and fluff up with a fork.
RINSE & CUT
Rinse the rosemary, the spinach, the baby tomatoes, and the carrot. Cut the rinsed carrot into bite-sized pieces. Cut the onions into wedges. Drain and rinse the butter beans.
INTO THE OVEN IT GOES
In an ovenproof dish, add the onion wedges, the rinsed rosemary, the rinsed butter beans, tomatoes, the carrot pieces, 20ml of a sweetener of choice, seasoning, and the rub. Pour over the tomato passata and 100ml of water. Mix until combined. Top with the pork bangers. Pop in the hot oven and roast for 25-30 minutes until the veg and bangers are cooked through and the sauce is thickening. In the final 3-5 minutes, turn the oven onto the grill setting or the highest temperature.
ROASTED AROMAS
When the veg is done, discard the rosemary stalks and toss the rinsed spinach through the veg.
DISH UP THE DISH
Plate up the rice and top with the saucy bangers & veg. Pour over any remaining sauce from the tray. Time to dine!
Brown Rice - 400ml
Fresh Rosemary - 10g
Spinach - 80g
Baby Tomatoes - 320g
Carrot - 480g
Onions - 2
Butter Beans - 480g
NOMU Provençal Rub - 30ml
Tomato Passata - 400ml
Pork Bangers - 720g
Woolies Products in this dish
