Sausage and Brussels Sprouts Foil Packets – W30
spring salad
  • Whole 30
  • one pan, skinny
Sausage and Brussels Sprouts Foil Packets – W30
spring salad
  • Whole 30
  • one pan, skinny
Servings:

Ingredients

Prep
  • 24 oz Andouille sausage such as Aidell’s
  • 1 lb brussels sprouts
  • 1 red onion small
  • 16 oz frozen butternut squash
  • 2 T olive oil
  • 2 t minced garlic
  • 1/2 t dried thyme
  • salt and pepper to taste
  • 6 12 x 24″ foil squares
On Cooking Day
  • 9 oz salad greens

Instructions

To Assemble
  1. Slice sausage, halve brussels sprouts, and thinly slice onion, and add to a large bowl along with remaining ingredients. Gently toss to combine.
  2. Lay out foil squares and divide sausage mixture between each piece of foil.
  3. Fold up foil to make a “packet” like a tent leaving room for heat expansion.
  4. Store on small baking sheet in refrigerator to catch any leaks.
To Cook
  1. Bake in 425 degree oven for 20-25 minutes.
  2. Serve with a spring salad.

Ingredients

Prep
  • 24 oz Andouille sausage such as Aidell’s
  • 1 lb brussels sprouts
  • 1 red onion small
  • 16 oz frozen butternut squash
  • 2 T olive oil
  • 2 t minced garlic
  • 1/2 t dried thyme
  • salt and pepper to taste
  • 6 12 x 24″ foil squares
On Cooking Day
  • 9 oz salad greens

Instructions

To Assemble
  1. Slice sausage, halve brussels sprouts, and thinly slice onion, and add to a large bowl along with remaining ingredients. Gently toss to combine.
  2. Lay out foil squares and divide sausage mixture between each piece of foil.
  3. Fold up foil to make a “packet” like a tent leaving room for heat expansion.
  4. Store on small baking sheet in refrigerator to catch any leaks.
To Cook
  1. Bake in 425 degree oven for 20-25 minutes.
  2. Serve with a spring salad.

Dress up your spring salad with simply drizzling EVOO, a dash or two of balsamic vinegar and a pinch of salt and pepper for an easy and tasty salad.
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