We are all about simple dinners and this low carb One Pan Roasted Sausage, Celery Root, and Brussels Sprouts is just that. Although it does take a little time to prep the veggies, a step I usually take care of on the weekends, most of the hard work is done in the oven. The celery root gets nice and crispy, the Brussels sprouts become tender and delicious, and the sausage heats up and gets nicely browned. Plus everything cooks on one pan so there is hardly any clean up.
One Pan Mustard Roasted Sausages, Celery Root, and Brussels Sprouts
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- 1.33 lb. celery root, chopped
- 2 tbsp. olive oil, divided
- 2 tbsp. whole grain mustard
- 1 tsp. garlic powder
- 1/2 tsp. oregano
- 4 U chicken sausages
- 1 lb Brussels sprouts
- Salt and pepper
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Preheat the oven to 425 degrees.
Mix together half of the olive oil with the mustard, garlic powder, oregano, salt, and pepper. Toss the celery root with that mixture and spread out on a baking sheet sprayed with cooking spray. Place in the oven and roast for 25 minutes, shaking the pan 1-2 times.
Remove the sheet pan and push the potatoes to one side. Toss the Brussels sprouts with remaining olive oil, salt, and pepper. Add to the sheet pan along with the chicken sausage. Try to spread the Brussels sprouts out as much as possible. This will help them to roast rather than steam. If needed you could even use another baking sheet.
Turn the oven up to 475 and place the sheet pan back in the oven. Cook for 15 minutes, shaking pan once, or until Brussels sprouts are tender and cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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