Mangia! Paleo Modified Pesto Pasta with Chicken Sausage and Brussel Sprouts

Paleo Modified Pesto Pasta with Chicken Sausage and Brussel Sprouts

Instead of Pasta, I used Sweet Potatoes.

1 pound Brussel Sprouts (stems cut off and sprouts halved)

2 Sweet Potatoes (cut into 1 inch cubes)

Olive Oil

Salt and Pepper

1 pound Chicken Sausage (cut into 1 inch chunks)

5 Garlic Cloves, minced

1/3 cup Pesto

1/4 cup Chicken Broth

1. Season brussel sprouts with olive oil, salt and pepper. Place on baking dish and bake at 400 for 15-20 minutes or until golden brown. Toss half way through. Season sweet potatoes with olive oil, salt and pepper. Place on baking dish and bake at 400 for about 30 minutes or until slightly browned. Toss half way through. Remove and set aside in a closed container.

**Just a side note that I had to cook my veggies in 2 batches. No problem, it just took a little longer.

2. Cook sausage in a large pan with heated olive oil. Add garlic and cook 1 minute. Add cooked veggies to reheat. Stir in pesto and chicken broth to coat.

3. Serve in a bowl and enjoy.

I've only had brussel sprouts once before that I can remember and they were awful. I think they were steamed or boiled. Roasting them really brings out a tasty flavor. If you've always been put off by them and have never had them roasted, try them one more time. I think you'll be pleasantly surprised.