Grilled or roasted veggies are always a go-to recipe to serve with the juicy sausages. They also give variety and balance to your protein-rich meal.

Ingredients

2 cups Brussels sprouts, cut in half
2 cups Baby carrots, sliced
2 tbsp extra virgin olive oil
½ cup pecans
1 tbsp Noir balsamic vinegar
A sprinkle of salt and freshly ground pepper

Directions

Preheat the oven to 400 °F.
Line a baking sheet with foil.
Lightly grease with a tablespoon of olive oil.
Place the sliced vegetables throughout the sheet and scatter the pecans.
Toss with the rest of the olive oil.
Sprinkle it with salt and pepper to season.
Roast in the oven at 400 °F until the vegetables are tender, around 20-25 minutes.
After 10 minutes or so, turn the veggies over to even the cooking.
Serve as a side dish for your sausage.