Roasted Potatoes with Brussel Sprouts and Sausage
Nigella via Mango Tomato
Brussel Sprouts, Sausage and Cheese cooked together make a great winter dish. Enjoy!!
1 lb. Yukon gold potatoes = chopped into 3/4 in-1in pieces
1 small onion - cut into pieces
2-3 tablespoons Wegmans Basting oil
1-2 lbs Brussel Sprouts - trimmed and sliced in half
1 lbs German Sausage - sliced into pieces
8 ounces Monterey Jack or Pepper Jack cheese - diced into 1/2" chunks
1/2 cup freshly grated Pecorino Romano or Parmesan cheese
Salt and pepper to taste
butter or oil - for greasing the baking dish
Preheat the oven to 425 degrees F. Spread the potatoes across a large baking sheet, greased with oil Drizzle the potatoes with a couple tablespoons of oil and toss thoroughly to coat. Place in the oven and roast for 35-40 minutes.
Once the potatoes have started roasting, trim and halve the Brussel sprouts. Toss well to coat. Sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Add the Brussel sprouts 1/2 way cooking the potatoes.
Cook and crumble the sausage in a skillet over medium high heat. Drain any grease and discard. Grease a large baking dish and combine the roasted potatoes, Brussel sprouts and sausage Stir gently to combine. Stir in the cubes of cheese as evenly throughout the dish as possible. Sprinkle with Pecorino Romano or Parmesan.
Reduce the oven temperature to 400 degrees and bake until the cheese has melted, about 15 minutes. Let rest 10 minutes before serving. (Stir in desired, right before serving). Enjoy!