This was one of my favorite recipes from Thanksgiving and I’m so happy to finally share it on the blog because it’s perfect for any winter meal! Made with all your favorite cold-weather produce like Brussels sprouts, apples and cranberries, topped with savory chicken sausage and parmesan, you really can’t go wrong with this one.
In addition to a perfect holiday dinner entrée, this will be a staple on my winter meal prep menu into January and February. It’s so easy to make a big batch on Sunday and then reheat throughout the week. Plus, it’s loaded with cooked fruits and veggies which we’re supposed to eat more of in the cooler winter months according to Ayurvedic eating practices.
- 3 cups Brussels sprouts, halved
- 2 tbsp olive oil
- 1 apple, cubed
- 4-5 pre-cooked chicken sausage (I love Bilinski's)
- 1 cup fresh cranberries
- ⅓ cup pecans
- Fresh rosemary and thyme
- 2 tbsp grated parmesan (optional)
- Preheat oven to 400 degrees
- Spread Brussels sprouts evenly on a baking sheet and drizzle with olive oil, salt and pepper
- Roast for 10 minutes, stirring once
- Slice sausage into ½" sections and add to the baking sheet, baking with the Brussels for another 5 minutes
- Remove Brussels sprouts and sausage from the oven
- Carefully mix the Brussels sprouts, sausage, apple cubes, cranberries, and pecans into a baking dish
- Sprinkle with olive oil, rosemary and thyme, and toss gently
- Top with parmesan cheese (optional)
- Bake for another 15 minutes, until the top layer is browned
- Serve warm!