Roasted Chicken Sausages, Sweet Potatoes and Brussels Sprouts

We no longer have a grill since moving to Austin and haven’t found one that we like just yet. My normal go-to meal during the week is some kind of grilled meat (chicken, fish, steaks, burgers, etc.) with veggies, so lately I’ve had to be a little more creative.

DSC01611

We’ve been going to the farmer’s markets in the area every weekend and I have found some awesome produce along with meat and my favorite local eggs. I found these purple bell peppers and had to buy them. They are about half the size of the normal bell peppers you  buy in the grocery store and have a lighter flavor than a green bell pepper.

I also had bought some baby Brussels sprouts from the market and had some chicken sausages from HEB in the freezer (I accidentally bought sausage with corn in them, not sure why I didn’t realize it, but I figured a little corn won’t kill me).

I decided just to throw everything in a big pan and roast in the oven. I added some chili powder, cumin, salt, pepper and olive oil to the veggies before adding the sausages on top. About 40 minutes later dinner was ready and it was delicious! I used leftovers throughout the week to eat with my eggs in the morning. Yum!

I had promised Joe that we would get some good Texas BBQ this past weekend. We ended up at Salt Lick with some friends. Before going to eat, we did a wine tasting at Duchman Family Winery (my trade off for getting BBQ since it’s not my fav). The wine was super good and I had an Italian salad from the restaurant next door to hold me off until dinner which I liked and devoured.

Salt Lick was seriously awesome. I don’t think I’ve ever said that about BBQ before. It may just be because by the time we ate I was starving, but I cleaned my plate. Joe and I split a meal that had pork ribs, brisket and sausage. My favorite by far was the brisket, it just had such a unique flavor to it. Then they had potato salad, coleslaw and beans. The beans weren’t really that good and not worth it. But the potato salad and coleslaw were both awesome. Neither were mayonnaise based and but they were super tasty (maybe even slightly Paleo). I’m looking forward to bringing family and friends when they visit! (and just so I have an excuse to go again).

Roasted Chicken Sausage, Sweet Potatoes and Brussels Sprouts

Serves 4
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Dietary Gluten Free
Meal type Main Dish
Delicious chicken sausage and spiced veggies are the perfect combination. A great one-pan meal!

Ingredients

  • 1lb chicken sausage (cut into smaller pieces)
  • 4 small green peppers (or 2 large) (sliced into large chunks)
  • 1 sweet potato (diced)
  • 1 bunch Brussels sprouts (cut in half if large)
  • Chili powder
  • Cumin
  • Olive oil
  • Salt and pepper

Directions

Step 1
Preheat oven to 400 degrees F. Arrange sweet potatoes, bell peppers and Brussels sprouts in large pan. Add olive oil and spices (use as much as you want!). Stir to coat well. Place sausages on top.
Step 2
Roast in oven for about 40-45 minutes, stirring every 10-15 minutes. It's done with the sausage is cooked through and the sweet potatoes are soft. Serve and enjoy!
Spread the Word:

Comments