The Australian Women’s Weekly Food – June 2019

ROASTVEGETABLES

WITHFRIEDONIONS

& SAUSAGES
PREP+ COOKTIME 50 MINUTESSERVES 4

10 brusselssprouts,trimmed,halved
500gcauliflower,cut intoflorets
¼ cup (60ml)extravirginoliveoil
3 largeItalian−stylesausages
2 medium(340g)red onions,
slicedthinly
½ teaspoonfinelychoppedfresh
rosemaryleaves
2 tablespoonsdriedcranberries
1 cup looselypackedfreshflat−leaf
parsleyleaves

1 Preheatovento180°C/160°Cfan.

Lineanoventraywithbakingpaper.

2 Tossthesproutsandcauliflower

with2 tablespoonsoftheoilon

preparedtray.Spreadvegetablesinto

a singlelayer.Seasonwithseasalt

andfreshlygroundblackpepper.

Roastfor 40 minutesoruntiltender.

3 Squeezethemeatfromthesausage

casings(discardcasings),breaking

it upintosmallpieces.Heatthe

remainingoilina largefryingpan;

addthesausagemeat.Cook,stirring

occasionally,overmediumheatuntil

thesausagemeathasbrowned.

Addtheonionandrosemary;cook,

stirringoccasionally,fora further

10 minutesoruntillightly

caramelised.Addthecranberries;

cookfora further5 minutes.

4 Addtheroastvegetablestothe

fryingpan;stirlightlytocombine.

Servescatteredwithparsleyleaves.

TEST

KITCHEN

NOTES

Didyouknowthatbrussels

sproutsgrowona stalk?

Somesupermarketsand

grocerssellthemattached

tothestalkwhichmakes

fora deliciousand

impressiveroasted

vegetableoption.

Winter Salads

AWW FOOD • ISSUE FIFTY TWO 63