Roasted Brussels Sprouts and Potatoes with Sausage and Apples
Embrace Fall with roasted veggies, flavorful sausage and warm apples!
- 2 medium russet potatoes or sweet potatoes
- 1.5 lbs brussels sprouts
- 4 Tbsp extra virgin olive oil, divided
- 13 oz sausage or vegan sausage, sliced into ½ inch slices
- 2 medium apples, chopped into bite-sized chunks
- 3 Tbsp your favorite seasoning blend, divided
Preheat the oven to 400°F.
Scrub the potatoes under running water and chop them into bite-size chunks.
Rinse the brussels sprouts, trim off the woody stems and slice them in half.
In a bowl or on a baking sheet, mix together the potato chunks, brussels sprouts halves, 3 Tbsp of olive oil and 2 Tbsp of your favorite seasoning blend (steak or chicken seasoning, Italian seasoning, chipotle or creole seasoning, etc.)Spread out the potatoes and brussels sprouts on the baking sheet so they aren't overlapping.
Bake for 45 minutes, until the tubers and veggies are easily pierced with a fork, and a little crispy on the outside.
As the potatoes and brussels sprouts finish roasting, heat the remaining 1 Tbsp of olive in a dutch oven on medium-high heat. Add the sausage slices and cook until both sides of the sausage slices are browned and a little crispy, about 5 minutes.
Add the apple chunks and remaining 1 Tbsp of the seasoning blend into the dutch oven and cook until the apples are warmed through, about 3 to 5 minutes.
Add the roasted potatoes and brussels sprouts in with the sausage and apple. Mix everything together and enjoy!