Roasted Brussel Sprouts and Tomatoes with Chicken Apple Sausages

Don't you love the beautiful colors of vegetables?! I thought I would test out all the hype about roasted brussel sprouts and it did not disappoint! The only time I have ever cooked brussel sprouts was when I was pregnant with Weston and I think I cooked it wrong because my house smelled like stinky feet and it made me nauseous. So I tried to stay away from it since then but I thought I would give it another try-and I love it! The roasted brussel sprouts just melted in your mouth and the juicy tomatoes paired nice together. I was just going to do the two vegetables but last minute I added some Aidell's chicken sausage and I'm so glad I did! The sweet apple flavor was a nice touch with the roasted vegetables. My oven might have roasted mine a little too long so I adjusted below.

Roasted Brussel Sprouts and Tomatoes

wit Chicken Apple Sausages

Preheat oven  to 400

Ingredients:

• 1 lb of brussel sprouts, sliced
• 2 cups of cherry tomatoes, sliced in half (I usually love the yellow ones because they have more flavor!)
• 5 Aidell's Chicken Apple Sausage, sliced
• 2 garlic cloves (minced)
• 1 tsp dried oregano
• 1 tsp dried parsley
• cracked sea salt
• pepper
• 3 Tbsp olive oil

Directions:

1. Place brussel sprouts and tomatoes on a foil lined baking sheet.
2. Add garlic, oregano, parsley, salt, and pepper and then drizzle with olive oil.
3. Place in oven for 20 minutes. 
4. While the vegetables are roasting, pan grill your chicken sausage until heated through and a little brown on the edges.
5. Gently mix everything into a serving dish and enjoy!

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