Roasted Brussels Sprouts and Chicken Sausage

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So my husband and I have been eating Paleo for the last 5 months.  And when I say Paleo, I don’t mean crazy strict on ingredients and starving rather than eating something that might have corn or beans in it.  Still not sure if wine is Paleo (notice how I never cared to check), but if it isn’t, I threw that one out of the list of “do not consume”.  Sorry gut health, not happening!!  Anyway, I have to say that we still have stuck pretty close to that way of eating and I feel great!  More energy, less bloated and puffy, and my complexion  looks clearer.  It really hasn’t been that hard to stick to really, other than it takes a lot of preparation.  I’ve got to have a plan for all the days of the week for every meal and snack.  For all of you Type A’s, you are probably thinking, “Uh yeah, so?”.  I am not Type A.  Not even close.  My friends are reading this and nodding with a resounding, “yup!”.  I’ll even go as far to say that naturally  I fly by the seat of my pants in most aspects, so meal planning, although I love the idea of it, is a really challenging for me.  But beyond the planning, I feel like I’ve been able to keep on track because I’m really eating foods I love!  It helps to have a bunch of “Go-To” recipes in my back pocket that I know everyone will like.  This Brussel Sprouts Recipe is one that has been a hit.

Roasted Brussels Sprouts and Chicken Sausage

Brussels Sprouts are one of my favs and I sometimes just roast them with some olive oil and salt and pepper.  The kids will actually eat these too, but it’s not their favorite and I usually have to talk them into eating just a couple more.  The reason why this recipe stands out to them is because it has one magical ingredient.  BACON.  If I put bacon on ANYTHING, my kids will eat it!!  When I make this,  I never hear a complaint!


(serves 4)

5 pieces of bacon crumbled,  reserve 2 tbsp bacon grease

2 lbs of Brussels Sprouts- trimmed and cut in half

Olive Oil

Salt and Pepper

1/2 c diced red onion

Chicken Sausage- 1 pack  (I use Applegate Naturals Peach Jerk)

4 tbsp Balsamic Vinegar


Preheat the oven to 425 degrees F

In a bowl, toss the Brussels Sprouts with olive oil, salt and pepper and spread out evenly on a foil lined baking sheet.

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Roast for 20 minutes.

While roasting, dice your red onion and slice the chicken sausage.  Mix your reserved bacon grease with your balsamic vinegar and set aside.

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After 20 minutes is up, pull the pan out and sprinkle the red onions and chicken sausage on top of the Brussels Sprouts and put back in the oven for 15 minutes.

Once everything is done, put it all in a large bowl and toss with the balsamic mixture and your bacon bits.  And Enjoy!

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