Roasted potatoes in a frying pan, sausages and Brussels sprouts {gluten-free}

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This recipe is hardly a recipe in that it is so easy to make and so versatile! It is a dinner that I make all the time that my family loves.

The potatoes are tasty and slightly crisp, while the Brussels sprouts get a hint of lemon. I have decided that shaved Brussels sprouts are where they are when it comes to Brussels sprouts.

I love buying fully cooked sausages from Costco or Trader Joe’s and having them on hand for when I need to make a quick dinner. My favorite flavor for this recipe is Aidells Bacon and Pineapple Sausage, but any fully cooked sausage will work! I also love fully cooked sausages in this carmelized shallot, kale, and minced sausage.

Roasted sausage in a frying pan, potatoes and Brussels sprouts

This dinner is made in a pan, which means there is no need to clean on busy nights. Leftovers are also great if you cut the small sausage and serve it with eggs of any kind for breakfast. Potatoes, sausages, and Brussels sprouts taste so comforting at this time of year. This is a food that I know my children will always eat and love!

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1 tray of roasted potatoes, sausages and Brussels sprouts {gluten-free}

My favorite sausages to use in this recipe are Aidellls Pineapple Bacon Sausages. However, this recipe will work very well with any sausage you like!

Ingredients

For the potatoes:

  • 2 pounds sliced ​​red or Yukon browned potatoes
  • 1 1/2 tablespoons of olive oil
  • 1 1/2 teaspoons of salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon of paprika
  • 1/4 teaspoon black pepper
  • pinch of cayenne

For Brussels sprouts:

  • 1 pound Brussels sprouts, shaved or thinly sliced
  • 1 tablespoon of olive oil
  • 1-2 tablespoons of lemon juice
  • 1/2 teaspoon salt
  • pinch of cayenne

Instructions

  • Preheat oven to 400F. Place the potatoes on a baking sheet and sprinkle with olive oil, salt, and spices. Mix to combine evenly and then spread out in an even layer on 2/3 of the baking sheet. Bake the potatoes for 20 minutes.

  • After 20 minutes, remove the sheet from the oven and turn the potatoes over. Place the Brussels sprouts on the remaining 1/3 of the baking sheet and sprinkle with olive oil, lemon juice, salt and pepper. Mix to combine evenly.

  • Place the sausages on top of the vegetables. Bake everything for another 20-25 minutes, stirring the Brussels sprouts often. Serve and enjoy!

NUTRITIONAL INFORMATION:

Calories: 520kcal

RoastsBrusselsColesglutenPotatoesSausagessarténsuna

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