Easy Chicken & Brussels Sprout Traybake
with Cherry Tomatoes & Gravy
- Wheat
- Gluten
Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they’re packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish, just liike this pork sausage and veggie traybake!
Ingredients
1 packet
Leek
1 tin
Tinned Cherry Tomatoes
320 g
Chicken Thigh
1 sachet
Gravy Granules
(Contains: Wheat, Gluten)
1 sachet
Classic Roast Seasoning
1 packet
Parsley
2 packet
Potato
1
Carrot
1
Parsnip
Not included in your delivery
1 drizzle
olive oil
1 tsp
balsamic vinegar
½ tsp
brown sugar
½ cup
boiling water
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut parsnip into bite-sized chunks. Trim brussles sprouts and cut into halves. • Place veggies, leek and pumpkin on a lined oven tray. Sprinkle over Aussie spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 14-16 minutes. Transfer to a paper towel-lined plate.
• Meanwhile, drain tinned cherry tomatoes. • In a medium bowl, combine cherry tomatoes, the brown sugar, balsamic vinegar and a drizzle of olive oil. • When the veggies have 15 minutes remaining, remove tray from oven and add cherry tomatoes. Roast until tender and cooked through, 10-12 minutes. TIP: Reserve the passata from the cherry tomatoes to use in another meal! Little cooks: Kids can help make the balsamic cherry tomatoes.
• Meanwhile, boil the kettle. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Divide roasted veggies and chicken between plates. • Tear over parsley and serve with gravy. Enjoy! Little cooks: Add the finishing touch by tearing over the herbs.
