This recipe is a great way to enjoy fresh tasting brussel sprouts with some cold weather flavors. If you don’t have bulk sausage you can also uncase links and brown the meat just as easily. Also, feel free to scare your family members with beet juice-covered hands 🙂
Bulk Sausage, 1-1.5 pounds (I prefer a spicy Chorizo, Andouille, or Italian)
Brussel Sprouts, about 3 cups
Beets, 2-3 large
Preheat oven to 400 degrees.
For the brussel sprouts, remove stems and cut into halves. Without the stems the leaves will easily fall off, but for this recipe that’s the goal. This prep step can take some patience, but it will significantly reduce the toughness and cooking time if the brussel sprouts are reduced in size.
Peel and dice beets into 1/2 inch pieces. Toss in olive oil, salt, and pepper then arrange in a single layer on a baking sheet. Roast 30-45 minutes until fork tender, stirring occasionally.
Meanwhile, add bulk sausage to a large pan on medium-high heat and cook through, stirring frequently until browned. Once sausage is cooked, stir one last time and reduce heat to medium-low. Add brussel sprout leaves and cover for 5-10 minutes, until leaves are bright green and softened. At this point, toss sausage and sprout together and keep on low heat, partially covered until your beets are done.
Serve up on a plate and enjoy!