Wednesday, January 25, 2012

Brussels Sprouts

I love brussels sprouts. Seriously love them. I'm still trying to convince boyfriend of their magic, but he'll catch on eventually. I've already converted him to kale (in chip form) so there's hope for the sprouts.


But since he's not quite on the brussels sprouts wagon yet, and he was out of town last weekend, I decided to make brussels sprouts the star of my Sunday dinner. 



Brussels Sprouts with Sausage and Walnuts
(serves 1, but can be easily doubled or tripled)

what you need:
1 sausage link, sliced.  I used Applegate Organics Sweet Italian Sausage (it's chicken and turkey)
10 brussels sprouts, halved or quartered.
1 or 2 cloves garlic, chopped.
1 T. fresh rosemary OR 1 T. dried Italian seasoning. Or both!
a handful of walnuts, toasted
shredded parmesan cheese, to taste
olive oil
red pepper flakes
salt & pepper

How you make it:
Add a bit of oil to a big skillet and saute the sausage until browned. It's already fully-cooked, so you're literally just browning it here. Once the sausage is ready, take it out of pan. Add a bit more oil and toss in the brussels sprouts. I like to put them all cut-side down first. Saute the sprouts for a few minutes, then add the garlic and seasonings. Keep sauteing until sprouts are browned and softened. Add the sausage back to the skillet, and cook just until sausage is warmed. Transfer all that yumminess to a big plate, top with the walnuts and parmesan, and shove it in your face. It's delicious! And healthy! So don't feel bad if you eat it all.

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