Roast veg­eta­bles with fried onions and sausages

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 50 MIN­UTES

10 Brus­sels sprouts, trimmed, halved 500g cau­li­flower, cut into flo­rets

¼ cup (60ml) ex­tra vir­gin olive oil 3 large Ital­ian-style sausages

2 medium (340g) red onions, sliced thinly ½ tea­spoon finely chopped fresh rose­mary leaves

2 ta­ble­spoons dried cran­ber­ries

1 cup loosely packed fresh flat-leaf pars­ley leaves

1 Pre­heat oven to 180°C (160°C fan-forced). Line an oven tray with bak­ing pa­per.

2 Toss the sprouts and cau­li­flower with 2 ta­ble­spoons of the oil on pre­pared tray. Spread veg­eta­bles into a sin­gle layer. Sea­son with sea salt and freshly ground black pep­per. Roast for 40 min­utes or un­til ten­der.

3 Squeeze the meat from the sausage cas­ings (dis­card cas­ings), break­ing it up into small pieces. Heat the re­main­ing oil in a large fry­ing pan; add the sausage meat. Cook, stir­ring oc­ca­sion­ally, over a medium heat un­til the sausage meat has browned. Add the onion and rose­mary; cook, stir­ring oc­ca­sion­ally, for a fur­ther 10 min­utes or un­til lightly caramelised. Add the cran­ber­ries; cook for a fur­ther 5 min­utes.

4 Add the roast veg­eta­bles to the fry­ing pan; stir lightly to com­bine. Serve scat­tered with the pars­ley.

Not suit­able to freeze or mi­crowave.

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