Roast vegetables with fried onions and sausages

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.