Fresh brussels sprouts bring out flavor of sausage dish
Fresh brussels sprouts have always intimidated me just a little. I guess it has to do with the Army-size green globs that I was served as a small child. I was told, "They are good for you, eat them." Those, of course, were frozen, then overcooked, and they had none of the lovely attributes of fresh brussels sprouts - not even the shape.
I've been experimenting with brussels sprouts every chance I get by buying a handful at the grocery store and trying new cooking techniques. For the colder months, I love roasted sprouts with walnuts, grapes and apples, which you can find on kitchenscoop.com. But in the temperate weather of fall, I like Sauteed Sprouts With Chicken Sausage and Fingerling Potatoes.
You can use any type of sausage for this recipe, but chicken sausage tastes especially right with the sprouts. This easy weeknight dinner goes together in less than 20 minutes from start to finish. Enjoy!
Suggested menu: Sauteed Sprouts With Chicken Sausage and Fingerling Potatoes; spinach salad and green iced tea.
• You can email Alicia Ross at tellus@kitchenscoop.com.
© 2015 ALICIA ROSS