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A round white bowl filled with roasted Roasted Brussels and Sausage, pecans, cranberries, and crumbled feta cheese. The dish is garnished with a sprig of fresh rosemary and displayed on a marble surface.

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Roasted Brussels and Sausage

Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Rosted Savory Brussels with Sausage 
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Ingredients
 

  • 1 and ½ lbs Brussels sprouts, trimmed and halved lengthwise if large (mine was 7 cups after cutting)
  • .85 lbs bulk chicken (or choice meat) sausage, I use hot Italian from sprouts
  • evoo
  • ¾ tsp pink salt
  • ½ cup dried cranberries
  • ⅓ cup toasted pecans, can sub with seeds i.e. pumpkin or sunflower
  • ⅓ cup crumbled feta
  • 3 tbsp fresh dried herbs, I mixed sage, thyme, & rosemary. Use your favorites, parsley, chives and oregano are great adds!
  • salt to taste

Instructions
 

  • Preheat oven to 400. On a large rimmed baking sheet combine Brussels sprouts, sausage and salt mix well breaking up any big clumps sausage. The drizzle lightly with evoo. 
  • Roast for 40 mins, stir every 10 minutes until the sausage is browned and cooked through. For the last 5 mins broil to give a nice brown color.
  • Transfer to a bowl, add it in the cranberry, herbs, feta, and nuts. Toss well! Taste and adjust flavor as need with salt or herbs. Best served warm! Enjoy ????
Author: Kay Carrera
Course: Main Course, Salad, Side Dish
Serving: 0g, Carbohydrates: 0g, Protein: 0g, Fat: 0g, Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Potassium: 0mg, Fiber: 0g, Sugar: 0g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
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