i've been trying to spend a bit more time going through my binders full of recipes to come up with new (to me) dinner ideas. i knew i had a pack of chicken sausage in the freezer and could use that as a starting point.
i don't normally like brussels sprouts unless there's bacon involved or they're mixed with other vegetables. since this recipe calls for butternut squash and brussels sprouts, i figured i could give it a try. the chicken sausage is from a local vendor and was a special "bohemian chicken" variety that's reminiscent of roasted chicken. there were 6 links in the package so i used all of them. i think i wound up with 1.5 pounds of brussels sprouts before i trimmed them. the package of cubed & peeled butternut squash was 16oz, so that kinda evened things out as far as i was concerned. i used dried rosemary and dried sage, and since there were 5 cloves of garlic left on the bulb, i used all five. (i know you're all stunned by that, lol.) i eyeballed the salt and pepper as usual. after the initial 10 minutes of roasting, i stirred the veggies, added the sausage links, and roasted everything for another 30 minutes, stirring once about halfway through.
verdict? my opinion on brussels sprouts hasn't changed. we'll see if/how the flavors meld after a night in the fridge.
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