Crunchy Chili Oil Crusted Sweet Potato + Brussels Sprout + Chicken Sausage
This one pan meal is so easy to make- sweet potatoes + brussels sprouts roasted to perfection with hint of spice and garlic from the crunchy chili oil, you'll love this!
Ingredients
- 16 oz brussels sprouts cut in half
- 2 large sweet potatoes- diced about 2½ cups
- 3 tbsp crunchy chili oil
- 1 tbsp olive oil
- ¼ tsp salt
- olive oil spray
- 12 oz chicken sausage 4 links
Let's Make It
- Preheat the oven to 425°
- Chop the sweet potatoes + brussels sprouts
- Using a LARGE silicone lined tray or a tray lined with tin foil- add 3 tbsp of the crunchy chili oil + 1 tbsp of olive oil to the bottom of the tray.***if you have a smaller tray, you might want to use two trays and roatate them from the top rack a few times during the cooking process.
- Add the chopped brussels sprouts + sweet potatoes to the tray and season with salt- spray just one layer of olive oil over the top of the veggies so that the brown in the oven.
- Place the tray into the oven on the 2nd to top rack for 20 minutes.
- In the meantime chopp the chicken sausage.
- After 20 minutes pull the veggies out of the oven and add the chicken sausage to the pan- roast for another 10 minutes or so or until the sausage is browned and the veggies are tender,
- Once cool- divide the veggies + sausage into 4-5 containers
- Store in the fridge for up to 4 days!
- Reheat for 1:45 in the microwave- top with a fried egg if desired