Garlic-Roasted Brussels Sprouts with "Low 'n Slow" Spicy Portuguese Sausage and Crispy Parsnip Chips

16 Ratings
  • prep time 0 min
  • total time 55 min
  • serves 4
Garlic-Roasted Brussels Sprouts with "Low 'n Slow" Spicy Portuguese Sausage and Crispy Parsnip Chips

Don't be afraid of brussels sprouts! This tasty dish from Nadia G. will change your mind about the under-appreciated veggie.

Dinner, Pork, Roast, Side, Winter


Ingredients

Brussels Sprouts

1 pound of Brussels sprouts, stems and outer leaves removed, halved

2 tablespoons extra virgin olive oil

Big pinch of kosher salt

Garlic, crushed with garlic press

Hungarian Smoked Sausages

1 tablespoon extra virgin olive oil

4 spicy Hungarian sausages

Parsnip Chips

5 parsnips, sliced into 1/4 inch rounds

Peanut oil (or canola) for deep frying

Directions

Brussels Sprouts

1. Preheat oven to 425 degrees F.

2. Place the Brussels sprouts in a single layer in baking dish, and drizzle them with extra virgin olive oil and kosher salt. Mix together.

3. Bake for 25 minutes.

4. Add the crushed garlic bits to the sprouts and mix together. Cook for another 10 minutes.

Hungarian Smoked Sausages

1. Heat the extra virgin olive oil in a pan over medium.

2. Stab some holes in the sausages with a fork.

3. Turn the heat down to medium-low and add the sausages to the pan. Cook them for 20 minutes turning them every 4 minutes.

Parsnip Chips

1. Heat the peanut oil to 375 degrees F.

2. Deep fry the parsnip rounds for a few minutes until golden. Drain and sprinkle with sea salt.

See more: Dinner, Pork, Roast, Side, Winter

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