Sometimes a girl just needs to think outside the box. I saw a recipe for brussels sprouts roasted with Balsamic Vinegar and I knew they were on to something yummy. Of course I had to add more delightful flavors. Here’s my impromptu recipe for Roasted Sausage and Brussels Sprouts. Thank you Valerie at Whole Foodies on FB for the inspiration.
- 2 large links Sausage, casings removed & sliced
- 1 Tb bacon fat
- 1/2 large onion, sliced
- 3 cloves garlic, minced
- 1 pound Brussels Sprouts, trimmed & halved
- 2 small potatoes, cubed
- 4 green onions, sliced
- 1 Granny Smith Green Apple, cubed
- cracked black pepper
- 1/2 cup Balsamic Vinegar
- shredded Parmesan Cheese (optional for garnish)
Preheat your oven to 375
In a dutch oven, cast iron pot or an enameled cast iron dutch oven over medium heat add the bacon fat and sliced sausage. Cook the sausage just until it starts to brown then remove and set aside. Add the onions, garlic, brussels sprouts and potatoes to the pot for a quick saute, about 3 minutes. Add the cubed apple and season with cracked black pepper. Remove the pot from heat and stir in the Balsamic Vinegar. Place the lid on the pot and bake in the oven for 30 minutes. Remove the lid, stir and bake for another 15 minutes, until the potatoes are soft when pierced with a fork. Serve over rice or noodles, garnished with shredded Parmesan Cheese.
You can find more information on great Paleo recipes, tips and advice at my friend’s forum page on FB at