I haven’t been able to post recipes as quickly or as often as I would like to lately – my life has been so busy! Between work and plans with friends and family, it seems like I’ve been running around non-stop. So my recipes to share with you have been piling up! I made this yummy dish about 3 weeks ago. I based it off of this recipe, which I had made when I was doing Paleo and really liked it. Simple and delicious! This time I added Brussels sprouts and baked them with the sweet potatoes. It was so yummy and great for leftovers too! Feel free to switch it up with different spices and veggies too – it’s a very versatile dish.
Sausage, Sweet Potato, and Brussels Sprouts Bake
- 1.25 lbs. chicken sausage, ground (or take links out of the casing and crumble)
- 3 sweet potatoes, diced
- 1 bag Brussels sprouts (about 20 sprouts), chopped
- 1 cup chopped peppers and onions (I use frozen)
- 4 tbsp extra virgin olive oil
- Salt and pepper
1.) Preheat oven to 375 F. Spray a large baking dish with oil and add the diced sweet potato and chopped sprouts. Drizzle with about 3 tbsp olive oil, season with salt and pepper, and bake for about 20-30 minutes, or until sweet potatoes are soft.
2.) Meanwhile, add 1 tbsp oil to a skillet or dutch oven over medium heat. Add the onions and peppers and cook until soft. Then add the sausage and cook until no longer pink.
3.) Add sausage, onion, and peppers mixture to the baking dish. Bake for another 5-10 minutes, stirring everything together. Season with any desired spices and serve hot.
Nutrition Info (Per serving, from My Fitness Pal):