my lavender blues

November 16, 2015

Easy Italian Sausage & Pecan Roasted Brussel Sprouts

Italian Sausage & Pecan Roasted Brussels Sprouts

Italian Sausage & Pecan Roasted Brussels Sprouts

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.

Italian Sausage & Pecan Roasted Brussels Sprouts

Italian Sausage & Pecan Roasted Brussels Sprouts

Italian Sausage & Pecan Roasted Brussels Sprouts

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.

Italian Sausage & Pecan Roasted Brussels Sprouts

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. 

Italian Sausage & Pecan Roasted Brussels Sprouts


5.0 from 4 reviews
Easy Italian Sausage & Pecan Roasted Brussel Sprouts
Prep time: 
Cook time: 
Total time: 
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Remove from heat and serve hot or at room temperature.


  1. […] Click here for the  roasted brussels sprouts, pecan and italian sausage recipe.  […]

  2. Hiroo says:

    I made this dish for the day after Christmas using my leftover sprouts and it was gone in seconds. I wish I would have had this for the original dish. Great recipe, and really entertaining feed

  3. Janis hill says:

    I was a lucky recipient of this dish that Loretta brought to our Christmas party. IT WAS AMAZING !!
    Can’t wait to try all of your recipes.
    Much success

  4. Julia says:

    Loretta, first off, you are awesome! And I am SO happy this dish worked out for you, especially since my family is incredibly competitive as well so I too always want to be numero uno….. you sound like one of my crazy aunts (whom I adore 😉 <3) Thanks for commenting!!! Let me know if anything else on here ever works out of you or if you have any recommendations.

  5. Loretta says:

    Okay, I have to post a comment on this one. Just got home from a Christmas Eve dinner and I was responsible for 1 of the 3 veggies so I chose to do this one. I did 10 pounds of brussel sprouts and there wasn’t even a random leaf left when I got to the buffet line. My 2 competing vegies were still half full. Plan to do this dish again in 2 days for my next holiday party! So much easier to make than my original bacon recipe.

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