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Products Used

Roast Potatoes
Baby Carrots
Brussels Sprouts

Tray bake with Green Isle Vegetables, turkey breast wrapped in bacon and mini cocktail sausages

Christmas is made easy with Green Isle veggies, enjoy with this simple bacon wrapped turkey traybake and cocktail sausages. This entire recipe is ready than less half an hour, opting for a traybake not only saves energy but also saves wash up. The ultimate way to make Christmas hassle free.No time spent peeling, chopping and washing, our range ensure you can enjoy premium quality vegetables and potatoes. Leaving more time to enjoy a Christmas movie marathon or debate about who won the latest board game.

Ingredients

2 tablespoons honey

1 teaspoon finely chopped thyme

1 orange, zest and 1 tablespoon juice only

Salt and freshly ground black pepper

2 turkey breasts, sliced in half lengthways

8 slices smoked streaky bacon

100 grams Green Isle Carrots

100 grams Green Isle Brussel Sprouts

300 grams Green Isle Roast Potatoes

12 cocktail sausages

2 tablespoons red onion chutney

1 teaspoon finely chopped rosemary

To serve

Gravy

Cranberry Sauce

Method:  

  1. Preheat the oven to 200 C/190 C Fan.
  2. In a bowl, stir 1 tablespoon of the honey, thyme, orange zest and juice and a good pinch of salt and pepper together. Add the halved turkey breasts to the marinade and combine. Cover and leave for 20 minutes in the fridge to marinate.
  3. To assemble, wrap two rashers of bacon around the marinated turkey pieces to hold. Repeat with the remaining turkey pieces.
  4. For the roast vegetables, place the carrots and brussel sprouts in a large pan of boiling water seasoned with a little salt. Bring to a simmer and then cook for 3 - 4 minutes. Drain well and place into a bowl.
  5. Lightly oil your largest roasting tray, and place the Green Isle Roast Potatoes, the bacon wrapped turkey breasts and the cocktail sausages onto the tray.
  6. Roast for 15 minutes.
  7. To the bowl with the carrots and brussel sprouts add the onion chutney and the chopped rosemary. Stir to combine.
  8. Remove the tray from the oven and add the carrots and brussel sprouts, stirring everything together to make space for them.
  9. Cook for a further 15 minutes until the potatoes are golden and the turkey is cooked through.
  10. Leave to rest for a few minutes before serving with a jug of hot gravy and a bowl of cranberry sauce.

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