Italian Brussels Sprouts with Sasuage
Hearty enough to be a main dish but easy enough to be a side, you're going to fall in love with green sprouts in this Italian Brussels Sprouts with Sausage dish!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American
Keyword: brussels sprouts, cabbage and sausage, holiday, keto brussels sprouts, keto side dish, sides, thanksgiving
Servings: 8 servings
Calories: 196kcal
- 2 pounds brussels sprouts
- 2 links Italian sausage
- 2 cloves garlic
- 1 tbsp dehydrated onion flakes
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Prepare the brussels sprouts by slicing a bit off the stem end, and peeling off a layer or two of the outside leaves. These are bitter, and watch for little bugs inside when you peel them. Toss any that are buggy.
Cut each sprout in half and lay it flat on a cutting board, then cut each half into three or four pieces by slicing from the rounded part of the sprout down to the flat part.
Remove the sausage from the casing and put it in a large skillet. Add the chopped garlic and 1 tbsp of olive oil. Brown the sausage and garlic.
Once the sausage is mostly cooked through, add the onion flakes and brussels sprouts. Add another tbsp of oil. Keep the heat fairly high and sautee the sprouts until they turn bright green with some caramelized brown spots.
When the sprouts are tender-crisp, take off the heat, season with salt and pepper, and serve!
Serving: 1cup | Calories: 196kcal | Carbohydrates: 11g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 379mg | Potassium: 522mg | Fiber: 4g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 98mg | Calcium: 56mg | Iron: 2mg | Net Carbohydrates: 7g