Roasted Brussels Sprouts and Carrots with Gianelli Hot Sausage

December 6, 2015


1Preheat oven to 350°F

2Wash off Brussels sprouts and pull off outer leaves. Cut into halves or quarters, based on the size of the Brussels sprout, should be bite size.

3Slice baby carrots in half lengthwise.

4In a medium size bowl, place sprouts and carrots together. While gently mixing by hand, add olive oil until sprouts and carrots are well coated.

5Add salt, pepper and onion salt to taste. *Use more than you think as the sprouts will need seasoning.

6In a large oven ready (glass baking or broil foil) pan, spread some olive oil to coat the bottom and sides of dish. Add sprout and carrot mixture, spreading evenly in pan. Sprinkle additional onion salt on top of vegetables but do not mix.

7Place in oven on top rack and roast.

8After the vegetables have roasted for 15 minutes, turn vegetables over and place back in oven. Roast for approximately another 25-30 minutes until both vegetables are tender.

9After vegetables have roasted for 15 minutes, place sausages in an oven ready (glass baking or broil foil) pan for 20-25 minutes, and then turn once. Continue baking for another 20-25 minutes. Internal cooking temperature must reach 160°F. With a meat thermometer check that sausage has reached 160°F. If sausage has not reached 160°F, continue to cook checking temperature every 5 minutes or until 160°F is reached.

10Place vegetables on center of serving platter adding sausages around vegetables.



4-6 Links of Gianelli Hot 7” Sausage

10 Medium/Large sized Brussels Sprouts – Quartered or Halved, more than 10 is fine

50 Baby Carrots – Halved Lengthwise, more is fine

Extra Virgin Olive oil

Salt, Pepper and Onion Salt