Roasted Brussels Sprouts and Potatoes with Sausage
Roasted Brussel sprouts and potatoes are combined with spicy sausage and plenty of cheese to create an irresistible dinner.
Prep Time20 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr30 minutesmins
Course: Main Course
Cuisine: American
Servings: 8servings
Calories: 457kcal
Ingredients
3poundsYukon gold potatoeschopped into 3/4" - 1" pieces
2tablespoonsolive oil
1-2poundsBrussels sproutstrimmed and sliced in half
1poundhot or regular sausage
8ouncesMonterey Jack or Pepper Jack cheesediced into 1/2" chunks
½cupfreshly grated Pecorino Romano or Parmesan cheese
1tablespoonfresh thyme leavesor about 1 teaspoon dried thyme
1½teaspoonskosher saltadjust to taste
½teaspoonfreshly ground black pepperadjust to taste
Instructions
Preheat the oven to 450°F. Place the potatoes on a large baking sheet. Drizzle them with a tablespoon of oil and toss thoroughly to coat. Sprinkle generously with 1 teaspoon salt and ½ teaspoon pepper. Place in the oven and roast for 15 minutes while prepping the Brussels sprouts.
Once the potatoes are in the oven, trim and halve the Brussels sprouts. Place them in a large bowl and drizzle with a tablespoon of olive oil. Toss well to coat. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper.
Add the Brussels to the pan with the potatoes. Continue roasting for 30 minutes, or until the potatoes and Brussels are lightly browned and tender.
Cook and crumble the sausage in a large skillet over medium-high heat. Drain any grease and discard. Add the roasted potatoes and Brussels sprouts to the skillet with the sausage. Stir gently to combine. Sprinkle with thyme and stir in the cubes of cheese. Sprinkle with Pecorino Romano or Parmesan.
Reduce the oven temperature to 400°F and bake until the cheese has melted, about 15 minutes. Let rest for 10 minutes before serving. Stir if desired, right before serving.
Notes
½ pound of bacon may be substituted for the sausage in this recipe.