Roasted Brussels Bowls with Spicy Sausage

This is another one from my favorite new cookbook, Skinnytaste: Fast & Slow and it's a good one.  Perusing the book, I came across these Roasted Brussels Bowls with Spicy Sausage and loved the take on a pasta sauce over roasted veggies instead of noodles.  These bowls are very filling but in a way that makes you feel good about what you just ate, and can be customized with whatever veggies you want {broccoli would be great, and you could use a sweet sausage if you're not a fan of spice}.  This is one I know I'll be whipping up on busy nights as something comforting and yummy to eat over and over again :)

Roasted Brussels Bowls with Spicy Sausage

Ingredients
Cooking spray
1 lb Brussels sprouts, trimmed and halved
16oz white mushrooms, stemmed
2 Tblsp olive oil
salt & pepper
14oz spicy Italian sausage, casings removed
2 garlic cloves, minced
1 1/2 cups canned crushed tomatoes
2 Tblsp chopped fresh basil for garnish

Instructions
1. Preheat oven to 425.  Coat 2 non stick baking sheets with cooking spray.
2. Place Brussels sprouts on one baking sheet and mushrooms on another.  Drizzle each with 1 Tblsp of olive oil.  Season with salt and pepper to taste.
3. Roast both, shaking pans every 5 minutes and switching racks halfway through, until the sprouts are browned and tender and the mushrooms are golden, about 20 minutes for sprouts and 15 minutes for mushrooms.
4. Meanwhile, heat large nonstick skillet over high heat.  Add sausage and cook, using wooden spoon to break apart into small pieces as it browns, about 10 minutes.  Add garlic and cook, stirring for 1 minute.  Add crushed tomatoes and pepper to taste.  Cover, reduce heat to low, and simmer for 10 minutes.
5. To serve, place equal parts sprouts and mushrooms into 4 bowls.  Top with sauce and garnish with basil.

Serves 4

adapted from skinnytaste: fast and slow

xoxo,
stephanie marie