Sheet Pan Cauliflower Gnocchi, Brussels Sprouts and Chicken Sausage
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.
Equipment
- Sheet Pan
Ingredients
- 1 package of cauliflower gnocchi frozen or refrigerated
- 3 cups brussels sprouts halved
- 1 package of chicken sausage (12 oz package)
- 1 tbsp avocado oil
- 2 tbsp balsamic vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cinnamon
- 1/2 tsp ground mustard optional
- salt and pepper to taste
- 1/2 cup pecans whole, halved or chopped
- 1/3 cup dried 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
Nutrition
Serving: 1portion | Calories: 410kcal | Carbohydrates: 33.9g | Protein: 18.6g | Fat: 20.1g
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!
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