A comfort food recipe made with leftover Brussels sprouts from Thanksgiving gatherings. The addition of a spicy sausage like andouille and pickled red onions provides enough flavoring to the entire dish. Certainly, not your “Auntie’s b
A creamy polenta provides a great canvas for this savory dish.
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 1 lb (450 g) Brussels sprouts, bottoms trimmed and sliced in half
- 5 Tbsp olive oil
- 5 garlic cloves, sliced
- sea salt and red pepper flakes to taste
- 1 Tbsp white balsamic vinegar for drizzling the roasted sprouts
- 1 medium-size red onion, peeled and thinly sliced
- 1-2 Tbsp red wine vinegar
- 1 lb (450 g) andouille or spicy kielbasa sausage, cut into rounds
- salt and freshly ground pepper to taste
- 1 cup (30 g) flat-leaf parsley, roughly chopped
Preparation:
Preheat the oven to 400°F/200°C.
Place sprouts in a bowl and toss them with 2 tablespoons olive oil, garlic, sea salt, and red pepper flakes. Line them on a baking sheet, cut side down without overcrowding. Roast sprouts for about 15-20 minutes or until they are nicely brown on the edges and tender. Set aside and sprinkle them with the balsamic vinegar.
While the sprouts are roasting, place red onion slices in a small bowl together with the red vinegar, salt, and pepper. Set aside to pickle.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sausage rounds and cook stirring until they start browning around the edges, about 5 minutes. Add roasted sprouts to the skillet with the sausages and stir to combine. Adjust seasoning if necessary. Add the remaining olive oil if you like. Warm all up.
Just before serving, add the pickled red onion with the vinegar on top. Sprinkle with parsley and serve.
