Given that she has so many wonderful sounding recipes, it would have been easy to just pick one and replicate it – but I seem to be rather incapable of following any recipe. I don’t really know if brussels sprouts are considered a fall vegetable, but for some reason the crisp air had me craving the nutty, caramelized flavor of really good brussels sprouts (yes, I swear, they can be really good!) I came across this recipe for Shredded Brussels Sprouts with Apples, and thought it sounded wonderfully autumn-like. But, I had no apples or tofu around. I did have some smoked apple chicken sausage, and butternut squash. I thought these flavors -sweet, smokey, nutty – would compliment the brussels sprouts in a similar way as the apples, tofu, maple, and nuts in the original recipe.
My dish was quite the deviation from the original, but I’d like to think they share some great qualities. Of course, I can’t say for sure, since I haven’t yet tried dish which inspired mine, but I imagine it to be a lot like what I tasted – very hearty, full of texture with a good bite; nice balance of sweet and savory; and of course, a healthy and easy weeknight meal.
4tsp olive oil, divided
2 cloves of garlic, minced
2 links smoked apple & chardonnay chicken sausage, such as Trader Joe’s brand, sliced
3/4 lb brussels sprouts
pinch each of smoked paprika and nutmeg
1/2 oz pine nuts, toasted
Place the squash in a microwave-safe dish, add a splash of water, cover, and cook on high for about 5 minutes.
Wash the brussels sprouts, remove any yellowing outer leaves, trim, and slice into ribbons.
Heat 2 tsp olive oil over medium-high heat and add the steamed squash with a pinch of salt. Cook for a few minutes on each side, until nicely browned. Add the sliced chicken sausage, cook 1-2 minutes more, and then add the garlic and cook for about 30 seconds. Remove from the pan and set aside.
Add remaining 2 tsp olive oil to the pan, turn the heat up just a bit, then add the brussels sprouts. Season with more salt and a pinch of smoked paprika and nutmeg. Cook for 2-3 minutes, stirring a few times, until nicely browned in spots. Add the squash mixture and pine nuts, toss together and heat through. Serve immediately.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 20.5 g
Cholesterol: 65.0 mg
Sodium: 550.0 mg
Total Carbs: 40.5 g
Dietary Fiber: 10.2 g
Protein: 24.6 g