Roasted Italian sausages, bell pepper, and broccoli with celery root mash
Paleo, Gluten-Free, Dairy-Free, Soy-Free
25 – 35 Minutes
In this clever, healthy twist on the Italian-American classic of sausages with bell peppers, instead of pan-frying them, we roast them along with slender broccoli florets for a boost of antioxidants and flavor. Then we dress the warm mixture right out of the oven with sherry vinegar and Urfa biber, a mild Turkish pepper, to take it over the top.
In your bag
- ½ pound broccoli crowns
- 1 red bell pepper
- Two 4-ounce fresh mild Italian pork sausages
- 1 celery root
- 1 or 2 shallots
- Fresh thyme
- 1 cup vegetable broth
- Fresh flat-leaf parsley
- 2 teaspoons sherry vinegar
- ½ teaspoon Urfa biber (optional)
Calories: 690, Protein: 24g, Fiber: 9g, Total Fat: 51g, Monounsaturated Fat: 28g, Polyunsaturated Fat: 6g, Saturated Fat: 15g, Cholesterol: 85mg, Sodium: 1550mg, Carbohydrates: 33mg, Total Sugars: 9g, Added Sugars: 0g.