-
Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes- prep: 10 minutes
- cook: 50 minutes
- servings: 6
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 760 % Daily Value *
- Total Fat: 52 g 79.79%
- Saturated Fat: 10 g 50.33%
- Trans Fat: 0 g %
- Cholesterol: 27 mg 8.89%
- Sodium: 1260 mg 52.49%
- Calcium: 174 mg 17.4%
- Potassium: 1013 mg 28.94%
- Magnesium: 0 mg 0%
- Iron: 5 mg 28.23%
- Zinc: 0 mg 0%
- Total Carbohydrate: 43 g %
- Dietary Fiber: 9 g 37.6%
- Sugar: 15 g
- Protein: 36 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 8%
- Vitamin C 0%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat10
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat3
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total8 oz-eq
Summary
I have a special affinity for one pot meals, especially when it's oven roasted, requiring minimal fuss. This one never disappoints.
Ingredients
8 chicken sausages (I used fresh Chicken Basil Feta sausages from my local market)
4 medium potatoes (I love a combination of russet and sweet potato), peeled and cut in large chunks
1 lb brussels sprouts, trimmed and halved
1 fennel bulb, thinly sliced
olive oil
kosher salt, to taste
freshly ground pepper, to taste
Instructions
Instructions Preheat your oven to 425 degrees F. Place the sausages in a roasting pan or two large cast iron skillets. Drizzle lightly with olive oil and toss. Place the roasting pan in the oven and let it roast, rotating the sausages periodically, for about 10 minutes. Toss the potatoes in a bowl with a little more olive oil and season with salt and pepper. Add to the sausages and continue roasting for another 25 minutes. Stir periodically. Combine the brussels sprouts and fennel in bowl, lightly drizzle with a little more olive oil, and season lightly with salt and pepper. Add the vegetables to the roasting pan, stirring it into the sausages and potatoes, and continue roasting, stirring periodically, for another 15 minutes, or until the brussels sprouts begin to crisp on the outside and are just fork tender and brilliant green. Serve immediately.
