I decided that I would start off my Weakley meals with a simple dish that packs A LOT of flavor. I’m not quite sure where I got the idea for this recipe but it has evolved into one our favorite week night meals. Not only is is delicious, but it is quick and simple to throw together when cooking may seem like the last thing you want to do.

This meal also makes great leftovers! Check out my post on my vacuum sealed meals to read how I would store this meal in the freezer to enjoy later on.

I hope you try this out for your next meal and thoroughly enjoy every bite!

Chase’s take: **His plate was empty within 5 minutes, sometimes actions speak louder than words! 😉

Here’s what you’ll need:

1 Package of Chicken sausage ( I prefer Al Fresco brand Roasted Garlic or Smoked Andouille)

1 lb Brussels Sprouts

¼ c Toasted Pine Nuts (You can substitute slivered almonds)

¼ c Dried Cranberries

½ T Garlic Powder

Parmesan Cheese

Olive oil

Salt & Pepper to taste

Preheat the oven to 400 degrees (F).

While the oven is pre-heating, spray a baking sheet with non-stick cooking spray. Slice the brussels sprouts in half and place on baking sheet in a single layer. Drizzle them with olive oil and sprinkle on salt, pepper, and garlic powder. Toss until all of the brussels sprouts are evenly coated.

Roast the brussels sprouts for 25-30 minutes or until golden brown

In a large bowl, toss the roasted brussels sprouts with the dried cranberries and toasted pine nuts. Grate or shave parmesan cheese over the mixture

In a large skillet or cast iron pan, drizzle in about a tablespoon or so of olive oil and heat on medium heat. Place the sausages in the heated pan, turning until you see a nice caramelization on both sides of the sausages, turning them a deep brown color. They are fully cooked when internal temp reaches 165 degrees (F).

**Tip: To toast your own pine nuts, spread them out in a single layer on a baking sheet and bake them at 350 degrees for 5 minutes, turning once. This deepens their color and flavor!