"You'll love how easy this dish comes together and can be customized to include almost any vegetable you have in the house. Hearty, delicious and perfect for fall."
Ingredients
1 package al fresco Sweet Apple Chicken Sausage, thinly sliced
2 tablespoons olive oil
2 parsnips, cleaned and diced
1 sweet potato, cleaned and diced
2 cups Brussels sprouts, halved or quartered
2 cups mushrooms, sliced
1 small red onion, sliced
2 cups red cabbage, shredded
4 cloves garlic, minced
1 tablespoon fresh rosemary, minced
2 teaspoons fresh sage, minced
2 teaspoons fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 apple, cored and diced
Directions:
- 1Heat a large high-sided skillet over medium-high heat and add olive oil.
- 2When the oil is hot add in the sausage and heat for 5 minutes until browned. Remove it from the pan and set it aside.
- 3In the same skillet add parsnips, sweet potato, Brussels sprouts, and mushrooms. Stir together, top with a lid and cook for about 10 minutes or until the vegetables are starting to soften. Add more oil if the vegetables are sticking too much.
- 4Stir in the red onions and shredded cabbage. Cook for about 5 minutes or until all the vegetables are soft but not falling apart.
- 5Add in the garlic, rosemary, sage, thyme, kosher salt, black pepper, cayenne pepper, apple, and cooked chicken sausage. Cook for about 5 minutes to help the flavors combine. Taste and add more kosher salt if needed.
- 6Serve and enjoy!
