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Roasted Sweet Potato, Apple & Chipolata Tray Bake

SERVES: 4

TOTAL TIME: 55 MINUTES

  • 600 g orange sweet potato, peeled and cut into bite-sized pieces

  • 1 medium Granny Smith apple, cored and cut into thin wedges

  • 12 chipolata sausages

  • ⅓ cup cranberry sauce

  • 1 garlic clove, crushed

  • 2 tbs olive oil

  • 175 g green beans, trimmed

  • ¼ cup flat-leaf parsley, chopped

  1. Preheat oven to 200°C fan-forced. Toss kumara, apple and sausages in a large baking pan lined with baking paper.

  2. Warm cranberry sauce in an oven-proof bowl in the microwave for 10 to 20 seconds until runny. Stir in garlic and oil. Brush cranberry mixture over sausages and vegetables to coat. Roast, tossing occasionally, for 35 to 40 minutes or until vegetables are tender and chipolatas are golden and cooked through.

  3. In the last few minutes of cooking, plunge beans into a medium saucepan of boiling water and cook for 2 to 3 minutes until just crisp. Drain. Toss beans and parsley through the bake. Serve with crusty bread if liked.

Recipe courtesy of Sydney Markets.

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