Paleo Sausage and Roasted Brussels Sprouts
Here’s the thing: Brussels sprouts aren’t just for showing off at Thanksgiving. Nope, they’re ready to shine any day. Enter this Paleo sausage and roasted Brussels sprout combo, where we ditch the pork and go full plant power. This dish gives you all the savory, crispy, and satisfying vibes without sacrificing your food soul. With the perfect balance of spice and char, you’ll have your taste buds doing the happy dance. Quick, simple, and absolutely non-boring, this meal is perfect for impressing anyone (yourself included). Just don’t call it “basic”—it’s anything but.
Paleo Sausage and Roasted Brussels Sprouts
This flavorful dish combines hearty vegan sausage with crispy roasted Brussels sprouts, all tossed in savory goodness—Paleo-style, of course.
Ingredients
- 2 vegan sausages or any plant-based sausage
- 1 lb Brussels sprouts halved
- 2 tablespoons avocado oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes optional, for some heat
Instructions
- Preheat the oven to 400°F (200°C).
- Trim and halve the Brussels sprouts, then toss them in avocado oil, balsamic vinegar, garlic powder, smoked paprika, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet in an even layer.
- Slice the vegan sausages into 1-inch pieces.
- Place the sausage pieces on the baking sheet, nestling them among the sprouts.
- Roast for 25 minutes, tossing halfway through to ensure even crispiness.
- Once crispy and golden, remove from the oven and sprinkle with red pepper flakes if using.
- Serve hot, and pretend you’re at a Michelin-star restaurant (even though you’re in sweatpants).
Notes
📊 Nutritional Values (per serving)
- Calories: 350
- Total Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 9g
- Protein: 15g
💪 Vitamins & Minerals (per serving)
- Vitamin C: 100%
- Iron: 15%
- Vitamin A: 20%
- Magnesium: 12%
- Folate: 18%
💁♀️ Flavor Tips
- Add a squeeze of lemon juice to cut through the richness.
- Top with some fresh parsley for color and a pop of flavor.
- Swap balsamic vinegar for a tangy apple cider vinegar for a different twist.
- Feel free to swap in your favorite plant-based sausage flavor.
- Leftovers? Use them as a salad topping or mix them into scrambled eggs.
