Embrace the Fall season with roasted veggies, flavorful sausage and warm apples!
Confession: I LOVE roasted veggies. I could eat roasted brussels sprouts and potatoes all. day. long.
When roasted in the oven, both brussels sprouts and potatoes get really tender on the inside, but crispy on the outside. This tender/crispy combo pairs really well with crunchy texture of the apples and the chewy texture of the sausage.
It’s like a salty, spicy, sweet and umami explosion in your mouth. And it warms your belly and your soul during the colder months of the year. Enjoy! And stay warm! —Carissa Erzen
medium russet potatoes or sweet potatoes
extra virgin olive oil, divided
sausage or vegan sausage, sliced into ½ inch slices
medium apples, chopped into bite-sized chunks
Tbsp your favorite seasoning blend, divided
Preheat the oven to 400°F.
Scrub the potatoes under running water and chop them into bite-size chunks.
Rinse the brussels sprouts, trim off the woody stems and slice them in half.
In a bowl or on a baking sheet, mix together the potato chunks, brussels sprouts halves, 3 Tbsp of olive oil and 2 Tbsp of your favorite seasoning blend (steak or chicken seasoning, Italian seasoning, chipotle or creole seasoning, etc.)
Spread out the potatoes and brussels sprouts on the baking sheet so they aren't overlapping.
Bake for 45 minutes, until the potatoes and brussels sprouts are easily pierced with a fork, and a little crispy on the outside.
While the potatoes and brussels sprouts finish roasting, heat the remaining 1 Tbsp of olive in a dutch oven on medium-high heat.
Add the sausage slices and cook until both sides of the sausage slices are browned and a little crispy, about 5 minutes.
Add the apple chunks and remaining 1 Tbsp of the seasoning blend into the Dutch oven and cook until the apples are warmed through, about 3 to 5 minutes.
Add the roasted potatoes and brussels sprouts in with the sausage and apple. Mix everything together and enjoy!