Roasted Chicken Sausages with Brussels Sprouts, Sweet Potatoes & Balsamic
Caramelized brussels sprouts and sweet potatoes with apple chicken sausage and a generous drizzle of balsamic vinegar. Top with a sunny side up egg, if desired. Quick, healthy, and delicious fall into winter meal for any time of the day.
Yields: Serves 4
Ingredients
- 5 apple chicken sausages (12 ounces)
- 1 pound Brussels sprouts, trimmed and sliced in half
- 1 pound sweet potato, peeled and chopped
- 1 small yellow onion, large chop
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 1 tablespoon good balsamic vinegar, plus more for drizzling
- Sunny-side-up eggs (optional)
Instructions
Preheat oven to 425 degrees. Line two baking sheets with foil. To a large bowl, add the Brussels sprouts, sweet potatoes and onion. Season with the salt and pepper. Drizzle with the olive oil and balsamic. Toss to evenly coat. Give the sausages a light coat of olive oil as well.
Divide the vegetables and the sausages in a single layer onto the two lined baking sheets. Roast in the oven for 15 minutes. Stir the vegetables and flip the sausages. Return to the oven for another 5-10 minutes or until the vegetables are crisp-tender and caramelized and the sausages are browned and cooked through. Season with salt to taste and drizzle with additional balsamic just prior to serving. If using eggs, place a hot sunny-side-up egg on top of each serving.