Brussel Sprout Chicken Apple Sausage Bake Food

CHICKEN, APPLE, AND BRUSSELS SPROUT SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
• Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
• Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BRUSSEL SPROUT & CHICKEN-APPLE SAUSAGE BAKE

Steps:

• Spary a 9x13 inch baking dish with non-stick cooking spray.
• Add veggies, sausage, bacon bits, salt pepper, garlic powder and drizzle the olive oil over the top. Combine ingredietns until well blended.
• Cover with foil and bake at 425 degrees for 25 minutes.
• Then uncover, add balsamic vinegar and toss veggies.
• Bake again uncovered for 10-15 minutes until veggies are cooked to your liking.

BAVARIAN APPLE-SAUSAGE HASH

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion until tender, 1-2 minutes. Add sausages, Brussels sprouts, apple and seasonings; saute until lightly browned, 6-8 minutes., Stir in walnuts, brown sugar, mustard and vinegar; cook and stir 2 minutes.

SHEET PAN SMOKED SAUSAGE, APPLE, AND ROOT VEGGIE DINNER

Steps:

• Place a large baking pan in oven. Preheat oven to 450 degrees F.
• Toss carrots, Brussels sprouts, and onion with oil, rosemary, salt, and pepper in a large bowl. Arrange vegetable mixture and sausage on the preheated pan in a single layer. Bake in the preheated oven until just tender, about 20 minutes.
• Preheat broiler to high. Add apple to pan; broil until apple is tender and vegetables are slightly caramelized, 5 to 6 minutes. Remove pan from oven. Squeeze lemon over pan and sprinkle with parsley.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
• Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

CHICKEN SAUSAGES ROASTED WITH POTATOES AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 450°F. Arrange sausages in single layer at 1 end of large roasting pan. Arrange potatoes at other end of pan. Drizzle 3 tablespoons oil over sausages and potatoes; turn to coat. Sprinkle potatoes with salt and pepper. Roast until sausages are brown and potatoes are beginning to soften, stirring occasionally, about 35 minutes. Transfer sausages to plate and reserve.
• Add brussels sprouts, bell peppers and remaining 1 tablespoon oil to pan; toss to blend. Roast until vegetables are tender and brown around edges, stirring occasionally, about 35 minutes longer. Return sausages to pan; roast until heated through, about 15 minutes. Transfer sausages and vegetables to platter. Sprinkle with thyme and lemon peel; season with salt and pepper and serve.

SHEET-PAN SAUSAGES AND BRUSSELS SPROUTS WITH HONEY MUSTARD

Steps:

• Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
• Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
• Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.
• Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.