I came across this recipe a few weeks ago on the NY Times cooking website. We love it! It’s a simple recipe that is packed with flavor. You saute the Brussels sprouts in the drippings from the sausage (I also recommend trying them sauteed in bacon grease too – AMAZING!). Tossing the Brussels sprouts and Italian sausage with red onion (pickled with red wine vinegar) helps keep the flavor of the dish light and not too rich.
This recipe is great for a quick weeknight dinner! If you desire a heartier meal, toss this with pasta (lightly coated in olive oil or garlic-infused oil) or quinoa.
Brussels Sprouts and Italian Sausage
Health Benefits of Brussels Sprouts
I never thought I’d say this but Brussels sprouts are one of my all-time favorite vegetables. For me, they are best crispy using the oven, grilled, or sauteed on the stove. They are amazing when sauteed in butter or grease from bacon.
As an added bonus, they are healthy for you too. Brussels sprouts are rich in Vitamin C, K, folate, beta-carotene, and fiber (gotta keep things moving, right??).
Other recipes you might enjoy
- Brussels Sprouts with Glazed Red Onion
- Spinach Salad with Toasted Pine Nuts and Parmesan
- Healthy Asparagus Fries
This dish is very easy to make. Caramelized in sausage drippings, the sprouts stay lighter than expected thanks to some quickly pickled red onion and lots of fresh parsley.
- 1 small small red onion peeled and cut into 1/8-inch slices
- 1 tbsp red wine vinegar
- salt and black pepper
- 3 tbsp olive oil
- 1 lb Italian sausage (hot or sweet) casings removed
- 1.5 lb brussels sprouts trimmed and halved
- 1 cup flat-leaf Italian parsley, tender leaves and stems (about 1/2 bunch) roughly chopped
Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.
Heat 1 tablespoon oil in a large skillet (at least 12-inches) over medium–high heat. Add sausage, using a wooden spoon or spatula to break it up into smaller pieces. Cook, stirring occasionally, until sausage is cooked through, browned and crispy, 8 to 10 minutes. Using a slotted spoon, remove sausage from skillet, leaving any fat behind. Set aside.
Add remaining 2 tablespoons olive oil to the skillet along with brussels sprouts. Season with salt and pepper and shake skillet so that most of the sprouts land cut-side down, turning some over with a fork, if necessary. Cook, without stirring, until brussels sprouts are well browned on one side, 5 to 8 minutes. Shake skillet to continue to brown sprouts all over, another 5 to 8 minutes. Add sausage back into skillet and stir to combine.
Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.