Description
A quick and healthy sheet pan recipe featuring savory chicken sausage and crispy roasted Brussels sprouts, seasoned with garlic and paprika for a flavorful and easy weeknight dinner.
Ingredients
Scale
Protein
- 1 lb chicken sausage, sliced
Vegetables
- 1 lb Brussels sprouts, halved
Seasonings & Oils
- 2 tbsp olive oil
- 1 tsp garlic powder (or fresh minced garlic)
- 1 tsp paprika (smoked paprika optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it is hot enough for roasting.
- Prepare Sausage: Slice the chicken sausage into bite-sized pieces for even cooking and easy eating.
- Prepare Brussels Sprouts: Halve the Brussels sprouts and spread them on a large baking sheet to allow for proper roasting.
- Add Oil: Drizzle olive oil evenly over the sausage slices and Brussels sprouts to help them roast nicely and develop a golden color.
- Season: Sprinkle garlic powder, paprika, salt, and black pepper over the mixture; then toss gently to evenly coat all the ingredients.
- Roast: Roast the mixture in the preheated oven for 25-30 minutes, until the Brussels sprouts are browned and slightly crispy on the edges and the sausage is heated through.
- Rest and Serve: Allow the roasted sausage and Brussels sprouts to rest on the baking sheet for 5 minutes to let the flavors meld before serving.
Notes
- Feel free to use smoked paprika for a deeper, smoky flavor.
- Fresh garlic can be used instead of garlic powder; just finely mince and toss with the vegetables.
- You can add other veggies like sliced bell peppers or carrots to make the dish heartier.
- For a spicier kick, sprinkle some crushed red pepper flakes before roasting.
- Use a rimmed baking sheet to prevent any juices from spilling in the oven.
