Roasted Brussels Sprouts Gumbo

Roasted Brussels Sprouts Gumbo 


1 cup roasted Brussels sprouts--quartered

olive oil

2 tablespoons flour

1/2 onion--chopped

1/2 bell pepper--chopped

2 stalks celery--chopped

2 cloves garlic--minced

1 cup cremini mushrooms--chopped

1/2 cup stewed tomatoes

1/2 cup water

3 cups vegetable broth

3 tablespoons Worcheshire sauce

1/4 teaspoon dried thyme

2 Lightlife smoked sausages--roughly chopped

salt, pepper, cayenne


*Preheat oven to 400 degrees F. Add Brussels sprouts to pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast until Brussels sprouts are tender (~ 30-40 minutes). Once cooled enough to handle, quarter the Brussels sprouts. Set aside.

*Heat ~2 tablespoons of olive oil in frying pan. Saute Lightlife sausages until brown and cooked through. Once cooled enough to handle, slice and set aside. Add ~1-2 tablespoons of olive oil to the same pan. Saute mushrooms. Once mushrooms are cooked, set aside.

*Add ~2 tablespoons olive oil to medium sized stock pot. Heat over medium heat. Stir in flour. Cook the roux until it is tan-colored. Add celery, onion, bell pepper, and bay leaf. Cook ~10 minutes, until vegetables are barely soft. Add garlic, thyme, and cayenne. Cook until the garlic is soft. Add worcheshire sauce, tomatoes, and vegetable broth to deglaze the pan. Stir well. Reduce heat to medium low.

*Add chopped sausage, Brussels sprouts, and mushrooms. Let simmer ~30 minutes, stirring occasionally. Garnish with citrus and fresh herbs. Serve with rice.