Ingredients

  • 1 lb brussels sprouts, trimmed and halved
  • 8 chicken sausages (I used fresh Chicken Basil Feta sausages from my local market)
  • 1 fennel bulb, thinly sliced
  • kosher salt, to taste
  • olive oil
  • freshly ground pepper, to taste
  • 4 medium potatoes (I love a combination of russet and sweet potato), peeled and cut in large chunks

Ready In 60 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Preheat your oven to 425 degrees F.
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Step 2

  • Place the sausages in a roasting pan or two large cast iron skillets.
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Step 3

  • Drizzle lightly with olive oil and toss.
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Step 4

  • Place the roasting pan in the oven and let it roast, rotating the sausages periodically, for about 10 minutes.Toss the potatoes in a bowl with a little more olive oil and season with salt and pepper.
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  • Length: 10 minutes

Step 5

  • Add to the sausages and continue roasting for another 25 minutes. Stir periodically.
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  • Length: 25 minutes

Step 6

  • Combine the brussels sprouts and fennel in bowl, lightly drizzle with a little more olive oil, and season lightly with salt and pepper.
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Step 7

  • Add the vegetables to the roasting pan, stirring it into the sausages and potatoes, and continue roasting, stirring periodically, for another 15 minutes, or until the brussels sprouts begin to crisp on the outside and are just fork tender and brilliant green.
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  • Length: 15 minutes

Step 8

  • Serve immediately.