SAUTéED BRUSSELS SPROUTS WITH SAUSAGE AND PICKLED RED ONION
There's a special place at the dinner table for anything cooked in bacon or sausage fat, but brussels sprouts pair especially well with that kind of smoky, fatty flavor. Caramelized in sausage drippings, the sprouts stay lighter than expected thanks to some quickly pickled red onion and lots of fresh parsley.
Provided by Alison Roman
Categories weeknight, vegetables
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 31 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 585 milligrams, Sugar 3 grams
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Raja Obaid
[email protected]I found this recipe to be a bit bland. I think it needed more seasoning.
Haxhi Dervishi
[email protected]This recipe was a bit too spicy for my taste, but I think that's because I used a spicy sausage. Next time I'll use a milder sausage.
Subedi Bhuwany
[email protected]I'm not a huge fan of Brussels sprouts, but I really liked this recipe. The sausage and pickled onions added a lot of flavor.
Riz Ikram
[email protected]This is a great recipe for a quick and easy side dish.
Dominic Stoll
[email protected]I highly recommend this recipe. It's easy to make and the results are delicious.
adekemi alimi
[email protected]This recipe is a must-try for any Brussels sprouts lover.
Cale Denney
[email protected]These Brussels sprouts were amazing! I will definitely be making them again.
Binoy Arja
[email protected]I'm not usually a fan of Brussels sprouts, but this recipe changed my mind. They were delicious!
Christopher Ray
[email protected]This is the best Brussels sprouts recipe I've ever tried.
Asiegbulam Kenneth
[email protected]I love this recipe! It's so easy to make and the Brussels sprouts are always cooked perfectly.
Al Mohammad Sharif
[email protected]This recipe is a keeper! It's easy to make and the flavors are amazing.
J3r3my Hud50n
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great side dish for any occasion.
Zubair Ibrahim
[email protected]This recipe is a great way to use up leftover sausage. I always have some in my freezer, so it's nice to have a recipe that I can throw together quickly.
Chaity Dhar
[email protected]I'm not a fan of pickled onions, so I omitted them from the recipe. The dish was still delicious, but I think the onions would have added a nice touch.
NLEN Ungjin
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the unique combination of flavors.
Chase Pennells
[email protected]This is my new go-to recipe for Brussels sprouts. They're so easy to make and always turn out delicious.
Theresa Chaitezvi
[email protected]I've never been a huge fan of Brussels sprouts, but this recipe changed my mind. The sweetness of the onions and the smokiness of the sausage really balanced out the bitterness of the sprouts.
Cynthia Stephens
[email protected]These Brussels sprouts were a hit! The sausage and pickled red onion added a ton of flavor, and the sprouts themselves were perfectly cooked - tender but still with a bit of a bite.