Ingredients
- 6 cups brussels sprouts, quartered
- 4 cups shredded brussels sprouts or more quartered brussels
- 1 red onion, diced
- 1lb store bought potato gnocchi
- 1/4 cup freshly grated parmesan cheese and more for topping
- 1lb raw chicken sausage, casing removed
Dressing
- 1/2 cup olive oil
- zest and juice of one large lemon
- 1/4 cup chopped fresh rosemary
- 4 cloves garlic, minced
- 1.5 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 425F and line baking sheet with parchment paper.
- In a large bowl, add quartered brussels, shaved brussels, onion, and gnocchi.
- In a glass measuring cup, whisk together olive oil, lemon zest and lemon juice, rosemary, garlic, salt, and pepper. Pour over veggies and gnocchi and then add in 1/4 cup freshly grated parm and toss until fully coated. Put veggie mixture in the oven and bake for 10 minutes.
- Remove veggies from oven, toss gently with a spatula, and then crumble sausage overtop in small bite size pieces. Put sheet pan back in oven and bake for 20 minutes. Broil for the last 3-4 minutes to get slighty crispy on top.
- Remove from oven and top entire sheet pan with freshly grated parmesan cheese.
Category: dinner, lunch, meal prep, sheet pan
Method: oven
Cuisine: American
