Preheat the oven to 400 F. Wash the sprouts well. Then slice the Brussels sprouts in half.
Preheat a large nonstick skillet over medium-high heat until hot. Add in the butter and swirl the pan to coat. Add in the Brussels sprouts cut side down. Not all of them may fit, and that is ok. Pile any remaining cut sprouts on top. Allow the Brussels sprouts to cook for 1-2 minutes, bringing the heat down to medium-low. Do not disturb them to allow a sear to develop.
Once a sear has developed on the sprouts, toss the pan to redistribute the vegetable and allow it to cook until the desired doneness is achieved. Sprinkle with ¼ tsp sea salt. Remember you will reheat this meal, so undercook everything slightly except for the sausages.
Wash and trim the ends of the asparagus. Place the asparagus on a parchment-lined baking sheet and season them with avocado oil and ¼ tsp sea salt. Roast in the oven for 5-6 minutes or until halfway cooked. Set aside as you cook the sausage.
Slice the sausage on a bias and cook in a nonstick skillet until browned on both sides. Be sure to monitor the heat. Cook on the highest heat possible without burning the sausages.
To make the meal prep containers, equally, divide all the components between 4 containers. Store for up to five days in the refrigerator.