Sticky sausage and parsnip traybake recipe | Sainsbury`s Magazine

Ingredients

• 4 parsnips, peeled and cut into wedges
• 1 tsp honey or maple syrup
• 3 tsp wholegrain or Dijon mustard
• 1½ tbsp extra-virgin olive oil
• 4 reduced-fat pork sausages (we used Heck) - use gluten-free sausages if required
• ½ tbsp sherry or red wine vinegar
• 1 x 250g pouch cooked Puy lentils
• 4 handfuls of kale (about 100g)