Tuesday, September 26, 2017


~adapted from Italian Food Forever

2 lb. brussels sprouts
2 T + 2 t. olive oil
1 1/2 t. salt
3/4 t. pepper
pinch red pepper flakes
13 oz. smoked sausage, diced
4 garlic cloves, thinly sliced

Preheat oven to 400 degrees. Line baking sheet with foil.

Trim ends off brussels sprouts and cut in half. Add to a mixing bowl with oil, salt, pepper, and red pepper flakes. Toss to coat, then spread on foil-lined baking sheet. Sprinkle sausage over top of sprouts.

Cook 15 minutes, then remove from oven and stir. Cook another 10 minutes, then add garlic and stir again. Cook until brussels sprouts are browning on the outside and fork-tender, about 10 minutes.

Notes: We skip the foil-lined baking sheet and use a baking stone instead. I'm confident a baking sheet works just fine, but I don't know how essential the foil is. We've served ours over quinoa cooked in broth and mixed together with shaped noodles.

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