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| Chipolata and Roast Tomato Tray Bake |
SERVES 4
PREP 15 minutes
COOK 25 minutes
COST $3.40 a serve
Ingredients:
- 1 red onion, cut into wedges
- 1 fennel bulb, thinly sliced
- 8 brussels sprouts, halved
- 1 tablespoon chopped thyme, plus 1 tablespoon extra
- 1 tablespoon vegetable or olive oil
- 16 chipolata sausages
- 250g cherry tomatoes, halved
- 150g fetta, crumbled
Directions:
- Preheat oven to 220ºC/200ºC fan-forced. Combine onion, fennel, brussels sprouts and thyme in a 2-litre (8-cup) baking dish. Drizzle with oil. Roast, stirring occasionally, for 15 minutes or until the fennel softens slightly.
- Add chipolatas and tomato to tray; turn to coat in oil. Roast, turning chipolatas occasionally, for a further 10 minutes or until cooked and vegetables are tender.
- Serve topped with fetta and extra thyme.
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