Brussels Sprouts are one of those vegetables I discovered I actually really like at some point as an adult. My mom had always grown up eating frozen, squishy, tasteless Brussels sprouts, so she never made them for us. We now both like sautéed fresh Brussels sprouts! There is something so much tastier about fresh Brussels Sprouts, especially when they are sautéed with olive oil, garlic and salt. This recipe for Roasted Apple, Sausage and Brussels Sprouts is delicious with caramelized Brussels sprouts, roasted apples and Italian sausage.
Enjoy this recipe with Canter Hill Italian sausage, fresh, locally grown Brussels sprouts, apples and garlic. Right now at Wolff’s, you can get Brussels sprouts by the quart or even by the stalk! I recommend serving this recipe with a starch, like rice or potatoes. You could also top it with Parmesan cheese if desired.
- 1 (1lb) package Canter Hill Italian Sausage
- 2 quarts Brussels Sprouts
- 2 cloves garlic, minced
- ½ medium white cooking onion, finely chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tsp Italian seasoning
- 3 firm, tart apples like Pink Lady, Crimson Crisp, Stayman or Crispin, peeled and diced.
- Preheat the oven to 400.
- Put the Italian sausage in a small baking dish and bake at 400 for 15-20 minutes or until no longer pink. Slice once cooked.
- Peel and discard the outer leaves and cut the Brussels sprouts in half. Place them in a 9x13 baking dish.
- In a small sauté pan, add the olive oil and minced garlic and onions and sauté on medium heat until the onions are tender.
- Add the minced garlic and onions to the baking dish and toss to coat. Add the Italian seasoning, desired amount of salt and pepper and diced apples. Stir and then return to oven. Bake at 400 for 15-20 minutes until Brussels sprouts are golden brown, stirring once halfway through. Once cooked, mix in the Italian sausage and serve with a starch such as rice or potatoes.