Baked Sausage, Gnocchi & Brussels Sprouts Recipe
Love them or hate them, it’s that time of year that you can’t escape from brussels sprouts; and since they’re packed full of fibre, vitamins, minerals and antioxidants, why not give them another chance in this super-simple tray bake that’s delicious and comforting on a cold winter’s eve…
– 400g gnocchi
– 400g brussels sprouts
– 2 medium red onions, cut into 8ths
– 10 chicken chipolatas
– 4 garlic cloves (in skin)
– 1 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1 tbsp apple cider vinegar
– 1 tbsp chilli flakes
– Juice ½ lemon
– Grated rind 1 lemon
– Salt & pepper
– Preheat the oven to 180C fan;
– Cut the sausages into thirds. Squash the garlic cloves with the back of a knife but leave skin on. Combine all ingredients (except cider vinegar) in a large bowl and mix well;
– Transfer to a large baking tray and bake for 40 minutes, turning halfway through, until the sausages and gnocchi are golden;
– Sprinkle with the cider vinegar and serve.
Serves 4. Per serving: 376kcal; 49g carbs; 10g fat; 20g protein.