Sheet Pan Cauliflower Gnocchi, Brussels Sprouts and Chicken Sausage
Natalie Mitchell
This sheet pan cauliflower gnocchi, brussels sprouts and chicken sausage recipe is perfect for an easy and healthy meal! It is gluten free, dairy free and refined sugar free.
1 package ofcauliflower gnocchifrozen or refrigerated
3cupsbrussels sproutshalved
1package ofchicken sausage(12 oz package)
1tbspavocado oil
2tbspbalsamic vinegar
1/2tspgarlic powder
1/2tsp onion powder
1/4tspcinnamon
1/2tspground mustardoptional
salt and pepper to taste
1/2cuppecanswhole, halved or chopped
1/3cupdried cranberries
Instructions
Preheat oven to 425 degrees Fahrenheit
Cut the brussels sprouts into halves. If some of the brussels sprouts are smaller, leave them whole and if some are bigger, quarter them. Make sure they are all relatively the same size.
Cut the chicken sausage links into coins
In a mixing bowl, add in all ingredients except the chicken sausage, pecans and dried cranberries. Mix well.
For the sheet pan, either spray the pan itself or aluminium foil with avocado oil spray. Or simply place on a parchment paper lined tray or silicone baking sheet. Making one even layer across the pan
Roast at 425 degrees for 15 minutes
Remove from oven, toss the mixture to cook on both sides. Add the sliced chicken sausage, pecans to the pan and add back into the oven for 20 more minutes
Once done, add dried cranberries, mix and serve!
Notes
to make this recipe vegan or vegetarian, use a meat substitute sausage.
to make this recipe nut free, remove pecans from recipe