Preparation 15 mins | Cooking 40 mins | Serves 4
600g kumara (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
175g green beans, trimmed
¼ cup flat-leaf parsley, chopped
Step 1 – Preheat oven to 200°C fan-forced. Toss kumara, apple and sausages in a large baking pan lined with baking paper.
Step 2 – Warm cranberry sauce in an oven-proof bowl in the microwave for 10-20 seconds until runny. Stir in garlic and oil. Brush cranberry mixture over sausages and vegetables to coat. Roast, tossing occasionally, for 35-40 minutes or until vegetables are tender and chipolatas are golden and cooked through.
Step 3 – In the last few minutes of cooking, plunge beans into a medium saucepan of boiling water and cook for 2-3 minutes until just crisp. Drain. Toss beans and parsley through the bake. Serve with crusty bread if liked.