Slow pan-roasting brings out the rich, nutty flavors of fresh Brussels sprouts. Combined with sweet pepper, onion and sausage, this will make a very satisfying one-course meal or a hearty side dish. Serves 6 as a side dish or 4 as a one-course meal.
1poundof Brussels sproutshalved
1poundfresh sausage - ItalianPolish or Sicilian, sliced
2medium onionsdiced large
2large bell peppers - preferably red or yellowdiced
Sea salt and freshly ground pepper
Heat cast iron skillet over low to medium heat, add halved Brussels sprouts, making sure they are all cut side down. Add enough olive oil to lightly coat the bottom of the pan. Check every few minutes by slightly lifting a sprout to check the progress of the caramelization, about 15 - 20 minutes. Add a drizzle of olive oil if sprouts start to stick to pan.
Once the Brussels sprouts have started to caramelize, add the sausage and stir to cook - about 5 minutes.
When the sausage is beginning to brown, add onions, bell pepper and garlic. Stir to cook evenly, about 5 minutes.
Add a generous splash of balsamic vinegar and stir to coat vegetables. Add salt and ground pepper to taste.
A good caramelization will have some dark spots on the Brussels sprouts, but don't worry - it adds to the flavor!
From the Terroir Seeds test kitchen. Classic Pan-Roasted Brussels Sprouts https://underwoodgardens.com/classic-pan-roasted-brussels-sprouts/