Roasted Brussels Sprouts With Smoked Sausage
Roasted Brussels Sprouts With Smoked Sausage
Brussels sprouts have seen a recent increase in popularity, and I’m happy to see this vegetable’s renaissance. I’ve always been a fan of them. Even when I was child, when most children would push them aside, I would devour them.
I remember my grandfather putting vinegar on them and my surprise as I tasted the combination of the bittersweet Brussels sprouts with the sharp tang of vinegar. This recipe adds more depth of flavor with a nice smoky sausage. Serve this alongside your next Sunday roast or for your next dinner party.
Servings
4
Ingredients
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 pound brussels sprouts, halved and trimmed
- 1 tablespoon vegetable oil
- 1 link smoked sausage (such as bauernwurst or kielbasa) , sliced
- 2 shallots, sliced*
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon sherry vinegar or balsamic vinegar
Directions
- Preheat the oven to 375 degrees.
- Fill a medium-sized pot ¾ of the way up with water. Add 1 tablespoon of the salt and bring to a boil over high heat. Add the Brussels sprouts and cook until tender, about 10 minutes.
- Drain and transfer to a bowl. Place a medium-sized cast-iron skillet over medium-high heat. Once the pan is hot, add the vegetable oil. Then, place the Brussels sprouts one at a time in the pan, cut side down. Once they start to brown, remove and set aside.
- Add the sausage, shallots, remaining salt, pepper, and butter to the same pan. Reduce heat to medium and cook for about 5 minutes or until the shallots are softened. Add the Brussels sprouts and the vinegar to the pan and toss together. Place in the oven and roast for about 20-30 minutes. Remove from the oven and serve.