1 bundle of dino kale, massaged and roughly chopped
12 ounces frozen cauliflower rice
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 cup dried cranberries
flake salt, for garnish
black pepper, for garnish
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, add brussels sprouts and butternut squash. In a smaller bowl, whisk together the avocado oil, maple syrup, and dijon mustard. Pour the mixture into the large bowl then toss the veggies until completely coated. Add a bit of salt and pepper, toss once more, then spread out evenly on the baking sheet. Place in the oven to bake for 30-35 minutes.
In a large, deep sauté pan over medium heat, add breakfast sausage. Break into small pieces and cook until no pink remains then set aside. Turn heat down to medium-low heat and add the sliced onion (if there is no fat left in the pan, add a bit of avocado oil to it). Let slowly cook and caramelize for 20-25 minutes, tossing frequently to keep from burning on any of the onion edges.
Once the onions have caramelized and are a deep brown color, sprinkle with a bit of salt then add the kale and the cauliflower rice, along with the dried thyme, rosemary, and sage. Cook for another 10 minutes, until the kale is soft and cauliflower rice is cooked through. Add salt to taste.
Once the butternut squash and brussels sprouts have caramelized and cooked through, add them to the pan with the onion mixture along with the breakfast sausage and the cranberries. Toss to combined then sprinkle with flake salt and black pepper, before serving!