Roasted Sweet Potatoes, Brussels Sprouts, and Chicken Sausage
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
½ tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp rubbed sage
¼ tsp cayenne
2 sweet potatoes, peeled and diced
1 lb brussels sprouts, halved (quartered if large)
½ onion, roughly chopped
4 pieces nitrate-free bacon, chopped
12 oz andouille chicken sausage, cut into 1-inch pieces
4 Tbsp olive oil, divided
2 oz gorgonzola, crumbled
Instructions
Preheat oven to 400 degrees F.
In a small dish, combine the salt, pepper, paprika, garlic powder, sage, and cayenne; mix well and set aside.
In a medium bowl, toss the sweet potato with 2 tablespoons of the olive oil and mix to distribute. Sprinkle diced potatoes with 2 teaspoons of the spice mixture and toss again; transfer to a baking sheet and bake for 10-12 minutes; remove from oven.
In the same medium bowl, combine the brussels sprouts, onion, and bacon; drizzle with remaining 2 tablespoons olive oil and toss well. Sprinkle with remaining spice mixture and toss well. Add the brussels sprouts mixture to the pan with the sweet potatoes and toss to distribute. Bake for 12-15 minutes; remove from oven.
To the baking sheet, add the sausage and bake an additional 10-15 minutes. Remove from oven and sprinkle with gorgonzola. Serve immediately.
Notes
Disclaimer: I was compensated for this post as a contribution to the 2014 McCormick Health & Wellness Blogger Program. All opinions are my own.