I feel like poor Brussels sprouts have always had bad reputation. Don’t turn up your nose to nutritious Brussel sprouts. Cook them in flavorful ways like these Sautéed Brussels Sprouts with Apples and Chicken Sausage.
Growing up did your parents tell you to “eat your Brussel sprouts!”? Some still cringe when they hear that. I would guess 9/10 times those people were eating boring, unflavored, under seasoned sprouts.
I find that with many vegetables. Try cooking veggies in a variety of cooking methods and season in different ways. I showcased this idea in a cooking class once, where we cooked cauliflower in 4 different ways: steaming, boiling, roasting, and mashing with a variety of spices and herbs. It was interesting to hear everyone’s views of which method they preferred. Just because you don’t like a vegetable one way, doesn’t mean you won’t like in another way.
Don’t count out Brussels sprouts just yet, until you try this Sautéed Brussels Sprouts with Apples and Chicken Sausage recipe!
Brussels sprouts are part of the Brassica family of vegetables, which also includes cabbage, broccoli, kale, and collard greens. They are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, vitamin A, manganese, dietary fiber, potassium, vitamin B6 and thiamin (vitamin B1) and a good source of omega-3 fatty acids, iron, phosphorus, protein, magnesium, riboflavin (vitamin B2), vitamin E, calcium, and niacin.
What is your favorite way to enjoy Brussels sprouts?
Sautéed Brussels Sprouts with Apples and Chicken Sausage
- 1 1/2 tablespoons olive oil, divided
- 1 package garlic chicken sausage (6 links)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound Brussels sprouts, shaved with a food processor or roughly chopped
- 2 tablespoons apple cider vinegar
- 1 honeycrisp apple, julienne
- salt and pepper, to taste
- Slice the chicken sausage on a bias (or simply on an angle). In a large pan, heat 1/2 tablespoon olive oil and cook chicken sausage. Remove from pan and set aside.
- Add remaining olive oil in the pan and sauté onions and garlic until caramelized. Add shredded Brussels sprouts and cook for an additional 2-3 minutes or until desired doneness. Add apple cider vinegar and cook for an additional minute.
- Add apple slices and cook until just warmed through. Add the chicken sausage back in and toss until combined. Season with salt and pepper, to taste.
thanks for the recipe, jules! came out awesome <3
Wow this sounds like the most perfect fall dish EVER! I made something similar to this with gnocchi and it was incredible and will be up on the blog next week 🙂
Love everything about this Julie! Just yummed… for later : )
I am SO making this for my husband. He LOVES his Brussels Sprouts. Me too 🙂 Love how easy this is too. Yum!
I am missing where you put the ACV in
Thanks for catching that Stella. The recipe has been updated. Enjoy!