I can only apologise for not sharing this recipe sooner, you need it in your life. It is so simple, delicious and adaptable; it was a revelation. I spotted the recipe on Alaska from Scratch and decided to give it a try because I love brussel sprouts and James loves sweet potato and sausages. I couldn’t quite see how brussel sprouts and sweet potato would go together but I put my faith in the balsamic vinegar and olive oil and went for it. My faith was not misplaced, it was incredible and we’ve had it 5 times since and I made it for the first time a couple of weeks ago. I want to roast everything in balsamic vinegar and olive oil.
When it comes to both (balsamic and olive oil), they really are worth spending a little more on, particularly the balsamic in my opinion. As an aside, a little splash of balsamic on some fresh strawberries is a beautiful thing, trust me.
Back to the sausages, be sure to get some gluten free sausages if you’re so inclined. Most large supermarkets sell them now and they are usually pretty tasty as they are of a higher quality/percentage of meat than other sausages.
This is such as simple, ‘throw it in the oven in one go’ kind of meal, which makes it all the more beautiful. Feel free to change up any of the ingredients. This dish is versatile. It is comforting and beautiful bridges the gap between autumn and winter in colour and taste.
Ingredients: (serves 3 -4)
- 6 – 8 sausages (gluten free if required)
- ~500 g of brussel sprouts, trimmed and halved
- ~500 g of sweet potato, peeled and dices
- One large onion, roughly chopped
- Salt and pepper
- A generous drizzle of olive oil
- 1 tbsp of good quality balsamic vinegar
- Preheat the oven to 220°C/200° fan.
- Place the vegetables in a large (or two regular) oven proof dish (a casserole/lasagne type dish) and drizzle with the olive oil and balsamic.
- Season with salt and pepper and then mix to ensure everything is evenly coated.
- Place the sausages in the dish, wiggle them around so that they’re in the vegetables and not on top of them.
- Roast for 15 minutes and then stir.
- Roast for another 15+ mins, keep an eye on them depending how roasted everything is looking after the first 15 mins.
- Season and drizzle with more balsamic, serve.