This is a quick festive tray bake of Brussels sprouts, sweet potato, red onion and juicy Spinneysfood Chicken Sausages, finished with grapes for a pop of sweetness and balance
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Other |
| Special Occasion | Christmas |
| Diet | Other |
| Preparation | Easy |
| Calories | 440 |
| Fat | 23g |
| Saturates | 3g |
| Protein | 33g |
| Carbs | 28g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 220°C, gas mark 7. Line a baking tray with parchment paper.
Prick the sweet potato all over with a fork and microwave for 4–5 minutes until just tender.
Meanwhile, chop the red onion into quarters and separate into petals. Thinly slice the Brussels sprouts. Slice the grapes in half and finely mince the garlic.
Once the potato is ready and cool enough to handle, cut it into small cubes and add it to a large sheet pan along with the rest of the vegetables and grapes. Drizzle over the olive oil. Scatter over the garlic and dukkah. Toss everything together until evenly coated. Place the chicken sausages over the top. Season with salt and pepper.
Roast in the oven for 10 minutes, tossing halfway so it is evenly caramelised. Turn the oven to the grill setting for the last 5 minutes until the sausages are golden brown.
Serve hot, straight from the tray.
