This recipe is inspired by a dish I enjoyed at Picnik in Austin, TX while at Paleo F(x) this year. They have an amazing gluten-free, farm to table menu and I highly recommend it if you’re ever in the area!
1 lb breakfast sausage (I like Jimmy Dean or Owens Natural…you can find better quality though)
1 red onion, diced
5 oz spinach
1 large sweet potato, cut into 1/2″ cubes
2 T coconut oil
salt and pepper
1 lb brussels sprouts, ends cut off and cut in half lengthwise
4 slices of bacon, sliced into pieces to lay over each brussels sprout
parchment paper for roasting
optional toppings: poached egg, sunny side up egg, roasted pecans
Heat oven to 400ºF and line two sheet pans with parchment paper. In a plastic Ziploc storage bag, combine diced sweet potatoes and coconut oil, close it, and shake to coat. Spread sweet potatoes evenly on sheet pan and sprinkle with salt and pepper. Roast for 15-20 minutes, flip, roast another 15-20 minutes until browned and cooked through.
While sweet potatoes are roasting, if you can fit them, also roast the brussels sprouts on the other parchment lined sheet pan. Place each brussels sprout cut side down and place bacon piece on top of each one. Roast for 15 min, flip over, roast another 10-20 minutes depending on how crispy and browned you like them.
While veggies are roasting, brown sausage and onion in a large skillet over med high heat. You can drain fat if necessary. Once sausage is cooked through and onion is browned, add spinach. Turn the heat off once the spinach is just wilted.
When veggies are done roasting how you like them, dump them in the skillet with the sausage mixture and stir to combine. Make a poached egg or sunny side up egg to place over each serving if you’d like! Enjoy!