Chicken Apple Sausage with Seasonal Vegetables


  • Any fall veggies of choice: Sweet potatoes, Parsnips, Purple potatoes, Butternut squash, Red onion, Brussel sprouts
  • 1 pkg. Chicken Apple Sausage (4 link size)
  • 2-3 Tablespoons Rosemary Oil (or oil of choice)
  • 1 tsp Sel Gris sea salt
  • 2- Tablespoons Traditional Balsamic (or balsamic of choice)



    Chop all veggies to the desired thickness to allow them to all cook evenly. I would recommend approx. 1 inch cubes for the root veggies and cutting the brussel sprouts in 1/2 or 1/4 if very large.

    Toss all veggies in Mixing Bowl with oil to cover them. Place in Deep Flexiflat or Grande Round mold. Sprinkle with sea salt. Roast at 400°F for about 10 minutes. After 10 minutes, add chicken sausage sliced into pieces. Roast an additional 20 minutes.

    Immediately after removing from the oven, drizzle with balsamic of choice and toss to incorporate the balsamic with the veggies. Enjoy!

    Tip: If you like your brussels more crispy, you can also saute them in a little oil on the stove top before placing in the oven to roast.  When I do this, I saute the brussels in a stainless fry pan with a couple tablespoons of oil or butter for about 5-6 minutes over medium heat.  Then I like to add some thinly sliced red onions to the brussels and let those cook for a couple minutes before adding the brussels/onion mixture to the sweet potatoes or squash.


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