Roasted kumara, apple & chipolata tray bake

Prep 15 mins | Cook 40 mins | Serves 4

600g kumara (orange sweet potato), peeled and cut into bite-sized pieces
1 medium Granny Smith apple, cored and cut into thin wedges
12 chipolata sausages
1/3 cup cranberry sauce
1 garlic clove, crushed
2 tbs olive oil
175g green beans, trimmed
¼ cup flat-leaf parsley, chopped

Step 1 Preheat oven to 200°C fan-forced. Toss kumara, apple and sausages in a large baking pan lined with baking paper.

Step 2 Warm cranberry sauce in an oven-proof bowl in the microwave for 10-20 seconds until runny. Stir in garlic and oil. Brush cranberry mixture over sausages and vegetables to coat. Roast, tossing occasionally, for 35-40 minutes or until vegetables are tender and chipolatas are golden and cooked through.

Step 3 In the last few minutes of cooking, plunge beans into a medium saucepan of boiling water and cook for 2-3 minutes until just crisp. Drain. Toss beans and parsley through the bake. Serve with crusty bread if liked.

Good for you ... Sweet Potato - Kumara

Like other orange coloured vegetables, kumara is rich in a range of carotenoids, including beta carotene, which the body converts to vitamin A (needed to for normal vision and the structure of our skin).

A good source of vitamin C, which is needed for the normal functioning of the immune system.

A good source of vitamin E, which helps protect cells from damaging free radicals

A source of dietary fibre which is needed for the normal functioning of the intestine.