Roasted Italian sausages and spiced vegetables with romesco

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted Italian sausages and spiced vegetables with romesco

Paleo, Gluten-Free, Soy-Free, Family-Friendly, Dairy-Free

2 Servings, 530 Calories/Serving

30–45 Minutes

Throw some Italian sausage, cabbage, carrot, and Brussels sprouts in the oven to roast, sit back with a glass of wine, and enjoy an incredibly easy paleo sheet-pan dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ pound organic Brussels sprouts
  • 1 organic carrot
  • 2 or 3 organic shallots
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic lemon
  • 6 ounces organic shredded green or other cabbage
  • Sun Basket Turkish seasoning blend (ground turmeric - coriander - cumin - Urfa chile flakes)
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket romesco (roasted red peppers - almonds - EVOO - sherry vinegar - fresh garlic - sweet smoked paprika - kosher salt)

Nutrition per serving

Calories: 530, Protein: 23g (46% DV), Fiber: 9g (36% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3g, Saturated Fat: 8g (40% DV), Cholesterol: 55mg (18% DV), Sodium: 1000mg (42% DV), Carbohydrates: 24g (8% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables

Heat the oven to 425°F.
  • Cut the Brussels sprouts lengthwise into quarters.
  • Scrub or peel the carrot and trim the ends; cut the carrot on the diagonal into ¼-inch-thick slices.
  • Peel the shallots and cut them lengthwise into quarters.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Using a peeler, remove the zest in wide strips from the lemon, being careful to remove only the outermost yellow layer and leave behind the bitter white pith. Cut the zest into thin strips. Juice half the lemon and set aside the juice for finishing the vegetables; save the remaining lemon half for another use. [Remove the zest from both lemons and juice ½ lemon; save the remaining 1½ lemons for another use.]
  • Set aside half the cabbage for finishing the vegetables.
In a large bowl, combine the Brussels sprouts, carrot, shallots, garlic, lemon zest, Turkish seasoning blend, half the cabbage, and 1 to 2 tablespoons oil. Season generously with salt and pepper and toss to coat. On one end of a sheet pan, spread the vegetables in an even layer.

2

Prep the sausages; roast the vegetables and sausages

  • Pat the sausages dry with a paper towel; prick in a few places with a fork.
Place the sausages on the other end of the sheet pan. Roast, stirring the vegetables and turning the sausages halfway through, until the vegetables are lightly browned and tender and the sausages are browned and cooked through, 20 to 25 minutes.
When the vegetables and sausages are almost done, prepare the parsley.

3

Prep the parsley; finish the vegetables

  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
Remove the pan from the oven. Add the remaining cabbage, half the parsley, and 1 teaspoon [2 tsp] lemon juice to the vegetables and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the vegetables to individual plates and top with the sausages and a spoonful of the romesco. Garnish with the remaining parsley and serve any remaining romesco on the side.
Kids Can!
  • Press the garlic (if you have a press).
  • Toss the vegetables with oil and seasonings.
  • Spread the vegetables on the sheet pan.
  • Strip the parsley leaves.
  • Garnish with the parsley and romesco.