Friday, March 29, 2013

Broiled Brussels Sprouts and Sausage

Yeah, the picture is lame... I need an actual camera. My iPhone just isn't cutting it. 
mmmmmm. This one is fantastic. It's warm, salty, crunchy and vibrant green, super healthy and very filling.

As for Brussels spouts - I think they're amazing. I've found that people either love them, or hate them. I think this is based on how they're prepared. If you've only ever had them frozen and warmed, or boiled, try this version of broiling them. Or, if you've tried them every way and still hate them, just skip this one. Or swap in chopped up asparagus or broccoli. In this recipe they are not soggy like boiled or frozen ones. They are softened by the heat, that is true, but they retain the bulk of their crunchy goodness.

And an interesting tidbit about Brussels sprouts - they are in the same family as cabbages, and may have very likely originally come from Brussels, Belgium. So, you cultivated devil you, tonight you're going to Brussels!


1.5-2 lbs Brussels sprouts
1/4 c olive oil
1 Tablespoon Salt
1 Teaspoon pepper (OR - leave out the S/P and put in 1 Tablespoon of your favorite spice mix. I used a Mediterranean mix on my more recent batch. )

1 lb kielbasa sausage, sliced into rounds. Hillshire Farm is my go to brand.


Preheat oven to High Broil (rack should be about 5-6 inches away from the heating coils/flame).

Clean and halve the sprouts, and toss until coated in the olive oil and seasoning mix. Pour sprouts and sausage onto baking sheet, making sure nothing overlaps more than needed (if at all).

Bake about 10 minutes, checking at 5, and potentially flipping over sprouts.

Serve, and enjoy your salty crunchy goodness. Serves well with sweet potatoes, like this Purple  variation shown below!!

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