SO basically I took a hiatus from frequent recipe posting last week due to extreme stress and a trip to the big apple to visit my high school girlfriends who are now all on their way to getting hitched.
God rest their souls.
No, totally kidding. I’m incredibly happy for them and they all deserve the absolute best =)
But being that I was back on the
best east coast I decided to fill up on everything bagels smothered in slabs of cream cheese & thick juicy tomato slices along with baked ziti slices of pizza that were the size of my face. Oh and of course wine. Because no trip would be complete without it. That and my heart would go into cardiac arrest.
So I decided today that I needed to make something a little “lighter”. But really not THAT light, just something with out what I’m currently calling the white devil, bread.
With the grocery store being saturated with brussels sprouts and me realizing that hardly anyone seems to be purchasing them, I decided to give these little duds some life with a little italian comfort.
Roasted sprouts alone with just some salt, pepper and oil, are fine…. but they can be SO much more. Trust me.
I decided to spruce these little green leafy warriors up with some sweet italian sausage, which alone carries SO much flavor as well as chopped pecans for a little bit of a nutty warmth and subtle crunch. This dish can easily be eaten alone as a protein packed snack (think post workout) or a wonderful side for the holidays.
- 1.5 lb brussels sprouts, bottoms removed and sliced lengthwise in half
- 1 lb sweet italian sausage, casings removed
- ½ cup pecans, chopped into small pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- First preheat your oven to 400. Toss brussels sprouts in 1½ tbsp of olive oil, salt & pepper. Put on a rimmed baking sheet and then place in the oven (middle rack) for about 30 minutes, or until browned on edges and soft.
- Next in a large pan over medium heat add ½ tbsp olive oil and italian sausage. Break sausage up into smaller pieces and occasionally stir until browned. Remove from heat.
- Once sprouts are done remove from oven and add to your cooked sausage. Place pan back over low heat and mix together, adding ½ cup of pecans and let cook for about another 3-5 minutes until flavors start to come together.
- Remove from heat and serve hot or at room temperature.