Tuesday, February 5, 2013

Chicken Sausage, Potatoes, and Brussels Sprouts with Pesto

I love any meal that has roasted Brussels sprouts!

2 Tbsp. olive oil
4 links Italian sausage (I used an organic chicken and sun-dried tomato sausage)
4 medium sized Yukon gold potatoes, cut into 1-inch chunks
3/4 lb..Brussels sprouts, outer leaves removed and sliced in half lengthwise
1 c. pesto (see this post for a quick and easy pesto recipe!)


  1. Preheat the oven to 400F. 
  2. Place the sausages, potatoes, and Brussels sprouts on a baking sheet. Pour on the olive oil and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Mix thoroughly with your hands.
  3. Bake for 25-30 minutes until the potatoes and brussels sprouts are beginning to brown. 
  4. Let cool for five minutes, then slice the sausages in 1/4-inch thick rounds. 
  5. Place the sliced sausages, potatoes, and Brussels sprouts in a large bowl. Add the pesto and toss to combine. 
  6. Enjoy!