Balsamic Brussels Sprouts with Italian Chicken Sausage
Everyone needs meals like these in their back pocket. The ingredients are easy to find and who doesn't get pumped when they can have dinner on the table in a little over 30 minutes? Did I mention this is a one-pot meal? Add some rolls or bread on the side. And wine. Boom. Dinner done.
1 lb sweet Italian chicken sausage
1 1/2 lb brussels sprouts, quartered
1/4 Cup balsamic vinegar
1/2 Teaspoon garlic (about 1-2 cloves), crushed
1 Tablespoon fresh rosemary, chopped
1/4 Cup fresh sage, chopped
Kosher salt + fresh ground pepper to taste
Olive oil
6-8 large fresh basil leaves, torn
Sheep's Milk Pecorino Romano, shaved
1) Wash the brussels sprouts then do a quick blot with a towel to remove excess water. Remove any leaves that look suspect. Quarter them and toss them into any roasting dish or pan. Season them with olive oil, balsamic vinegar, garlic, and some salt + pep.
2) Remove the casings of the sausages by squeezing from the middle of the link to the ends to get the meat out. Break up the sausage on top of the brussels sprouts. Then sprinkle on the rosemary and sage. Pop it in the oven at 425 for about 20 minutes. Then turn it up to 450, stir it, and roast another 10-15 until everything has some good caramelization to it.
3) Dish up and garnish with shaved pecorino romano cheese and some torn basil leaves.
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