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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 333.9
  • Total Fat: 12.2 g
  • Cholesterol: 21.6 mg
  • Sodium: 405.5 mg
  • Total Carbs: 50.2 g
  • Dietary Fiber: 8.5 g
  • Protein: 10.3 g

View full nutritional breakdown of Carmelised veggies with sausages and baked sweet potato calories by ingredient
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Carmelised veggies with sausages and baked sweet potato

Submitted by: DESERTFLAME

Introduction

This is from Sally Bee recipe for life - it is an English recipe/ American measures in parenthesis This is from Sally Bee recipe for life - it is an English recipe/ American measures in parenthesis
Number of Servings: 4

Ingredients

    4 large sweet potatos
    8 sausage links - 4 inches x 7/8 raw
    1 tbsp olive oil
    2 med onions, peeled and sliced
    1 tsp fennel seeds
    100g (3.5 oz) fine green beans, trimmed
    100g (3.5 oz)cherry tomatoes
    100g (3.5 oz)grapes
    2 tbsp apple cider vinegar (cider vinegar)

Directions

1. Preheat the oven to 200 C [390F], 180C [350F] for fan oven, Gas 6. Washi the sweet potatoes and pat them dry. Arrange the unpeeled sweet potatoes on a baking tray and pierce each one several times with a fork. Bake for 30-45 minutes until tender

2. At the same time, prick all the sausages several times with a form and arrange them on a wire rack set over a baking tray. Pop them in the oven with the sweet potatoes for the same amount of time. Alternatively use George Forman type grill and pop them in for 5 -6 minutes towards the end of the potatoes cooking time.

3. Heat the olive oil in a large frying pan set over a medium heat. Add the onions and cook, stirring occasionally, for about 6 min. until starting to brown.

4. Now add the garlic, fennel seeds, fine green beans, cherry tomatoes and grapes and cook for another 6-8 min, stirring often, until the grapes and tomatoes are starting to soften and carmelise. Pour over the venegar and swirl it around the pan. At this point, turn off the heat and wait for the sausages to finish cooking in the oven.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DESERTFLAME.






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