Brussels Sprouts with Sausage and Potatoes
This uncomplicated yet incredibly flavorful meal is created by pairing roasted potatoes and Brussels sprouts with zesty sausage and a generous helping of cheese.
Servings: 5
Ingredients
- 2 large Yukon gold potatoes about 1 pound, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 pound Brussels sprouts trimmed and sliced in half
- 1 pound hot or regular sausage
- 4 ounces Pepper Jack cheese diced into 1/2-inch pieces
- 1 tablespoon fresh Italian parsley chopped small
- 1 teaspoons kosher salt divided, adjust to taste
- ½ teaspoon freshly ground black pepper divided, adjust to taste
Instructions
- Preheat the oven to 450°F. Place the potatoes on a large baking sheet. Drizzle them with a tablespoon of oil and toss thoroughly to coat. Sprinkle generously with ½ teaspoon salt and ¼ teaspoon pepper. Place in the oven and roast for 15 minutes while preparing the Brussels sprouts.
- Once the potatoes are in the oven, trim and halve the Brussels sprouts. Place them in a large bowl and drizzle with the remaining tablespoon of olive oil. Toss well to coat. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
- Add the Brussels to the pan with the potatoes. Continue roasting for about 20-30 minutes, until the potatoes and Brussels are lightly browned and tender.
- While the potatoes and Brussels sprouts are roasting, cook and crumble the sausage in a large skillet over medium-high heat. Drain any grease and discard. Add the roasted potatoes and Brussels sprouts to the skillet with the sausage. Stir gently to combine.
- Sprinkle with parsley and top with the cubes of cheese.
- Reduce the oven temperature to 400°F and bake just until the cheese has melted, about 5 minutes. Stir if desired, right before serving.
Nutrition
Calories: 502kcal · Carbohydrates: 20g · Protein: 24g · Fat: 37g · Saturated Fat: 13g · Polyunsaturated Fat: 4g · Monounsaturated Fat: 17g · Trans Fat: 0.2g · Cholesterol: 86mg · Sodium: 1205mg · Potassium: 887mg · Fiber: 5g · Sugar: 3g · Vitamin A: 995IU · Vitamin C: 92mg · Calcium: 225mg · Iron: 3mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!