Let’s talk brussels sprouts….
These sweet and savory pan roasted brussels sprouts are definitely NOT the sprouts you heard about as a kid from the previous generations who had to eat them plain, boiled and waterlogged with maybe just a pinch of salt. These sprouts are dreamy and packed with a flavor profile that will have you asking for a second helping. And while this dish clearly has the essence of Fall, I’m breaking the seasonal rules and eating it this Spring too. I give you permission to do so as well.
I never ate brussels sprouts as a kid. There were a lot of other things I had to eat in the veggie genre that I wholeheartedly threw a fit about, but brussels sprouts were a veggie I never encountered. In fact, I didn’t acknowledge the existence of these green mini cabbage resemblances until about two years ago when some friends came over for a shared dinner and threw a pan of these into my oven. It was one of those moments where you see a veggie with a bad rap enter your world unannounced and your faced with two choices: 1.) politely allow the brussels plate to pass you by at the dinner table (even though you can see your friend is for some reason super excited about everyone eating them) which might either slightly hurt your friend’s feelings or bring to light that you are not quite the foodie you think you are because you are unwilling to try new things or 2.) you smile, dish up a pile on your plate, and act like brussels sprouts are a totally normal thing to eat even though you’ve never had one in your entire life. I went for option #2 and it was literally a green eggs and ham moment. Yes, Sam I Am, I do
like love brussels sprouts! And I would eat them here or there. Especially when they are these sweet and savory pan roasted brussels sprouts.
The brussels sprouts in this dish are teamed up with sweet potatoes, shallots, Honeycrisp apples, pecans and some mild chicken Italian sausage. A little balsamic vinegar and a generous serving of butter round out the dish. And of course, top it off with some finely grated Parmigiano-Reggiano.
It’s a one pan, sweet and savory medley that comes together in just about 30 minutes. Delicious dinner that’s quick, easy and provides minimal clean-up? Um, YES please!
Even my non-veggie, stealth health eating 6 year old walked into the kitchen while I was cooking this up, looked the brussels sprouts squarely in the pan, and then looked up at me and said, “Mom, this smells sooo good. You make good food.” Whoa! Who switched out my daughter for this veggie-accepting imposter look alike?! She even ate some of the little green leafy’s when her little sis dared her to take an “adventure bite” at mealtime. And there was no nose crinkling or protests. I think we’re on to something here.
A quick and easy one-pan meal containing sweet potatoes, shallots, Honeycrisp apples, pecans and Italian sausage.
- 1 Tbs olive oil
- 1/2 lb. ground mild chicken Italian sausage
- 6 Tbs unsalted butter, divided
- 1 large shallot, finely diced
- 2 tsp balsamic vinegar
- 2 dz. brussels sprouts, stems removed & halved
- 2 cups sweet potatoes, peeled and diced
- 1/2 tsp salt
- pinch of pepper
- 1 Honeycrisp apple, cored and diced
- 1/2 cup pecans, coarsely chopped
- finely grated parmesan cheese
- Heat olive oil over medium-high heat in a large frying pan. Add sausage, breaking it into smaller pieces while cooking, and cook until browned. Remove sausage from pan and set aside.
- In same pan used to cook the sausage add 2 Tablespoons butter over medium-high heat. Add shallot and balsamic vinegar. Cook until shallots are just beginning to brown and are slightly caramelized.
- Add brussels sprouts, sweet potatoes, 2 Tablespoons butter, salt and pepper. Cook about 10-12 minutes until brussels sprouts and sweet potatoes begin to brown on edges and become tender.
- Once the brussels sprouts and sweet potatoes are mostly cooked, return sausage to pan and add diced apple, chopped pecans, and remaining 2 Tbs butter.
- Cook for 3-5 minutes, just until sausage is heated through and apples are slightly softened.
- Serve and top with finely grated parmesan cheese.
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