Best 8 Sautéed Brussels Sprouts With Sausage And Pickled Red Onion Recipes
Sautéed brussels sprouts with sausage and pickled red onion is a hearty, flavorful dish that is packed with nutrition. Brussels sprouts are a cruciferous vegetable that is rich in vitamins, minerals, and antioxidants. They have a slightly bitter flavor that is balanced out by the sweetness of the pickled red onion and the savory flavor of the sausage. This dish is a great way to get your daily dose of vegetables, and it is also a delicious and satisfying meal.
Here are our top 8 tried and tested recipes!
SAUTéED BRUSSELS SPROUTS
Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
- Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
- Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4) without toppings, Calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 3 g
KIELBASA WITH BRUSSELS SPROUTS
Kielbasa slices and baby Brussels sprouts cooked with red onion make a hearty main dish. I serve this with macaroni and cheese and a loaf of French bread. Even the kids love it! My husband likes to eat his with spicy brown mustard.
Provided by Challengergurl
Categories Meat and Poultry Recipes Pork Sausage
Time 33m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the sausage and onion. Cook and stir until onion is translucent, 8 to 10 minutes. Add the Brussels sprouts, and cook 10 minutes more. Season with salt and pepper to taste.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 13.4 g, Cholesterol 81.1 mg, Fat 35.1 g, Fiber 4.2 g, Protein 17.8 g, SaturatedFat 16.3 g, Sodium 957.9 mg, Sugar 5.3 g
SAUTéED BRUSSELS SPROUTS WITH SAUSAGE AND PICKLED RED ONION
There's a special place at the dinner table for anything cooked in bacon or sausage fat, but brussels sprouts pair especially well with that kind of smoky, fatty flavor. Caramelized in sausage drippings, the sprouts stay lighter than expected thanks to some quickly pickled red onion and lots of fresh parsley.
Provided by Alison Roman
Categories weeknight, vegetables
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.
- Heat 1 tablespoon oil in a large skillet (at least 12-inches) over medium-high heat. Add sausage, using a wooden spoon or spatula to break it up into smaller pieces. Cook, stirring occasionally, until sausage is cooked through, browned and crispy, 8 to 10 minutes. Using a slotted spoon, remove sausage from skillet, leaving any fat behind. Set aside.
- Add remaining 2 tablespoons olive oil to the skillet along with brussels sprouts. Season with salt and pepper and shake skillet so that most of the sprouts land cut-side down, turning some over with a fork, if necessary. Cook, without stirring, until brussels sprouts are well browned on one side, 5 to 8 minutes. Shake skillet to continue to brown sprouts all over, another 5 to 8 minutes. Add sausage back into skillet and stir to combine.
- Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 31 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 585 milligrams, Sugar 3 grams
SAUTéED BRUSSELS SPROUTS
This is sort of a no-recipe recipe for brussels sprouts that will have you wanting to make them every day of the week. Once you memorize the proportions, you can vary the fat and seasonings any which way you like. One important tip: Having a large enough skillet is key, so the sprouts have a chance to brown on one side before steaming and turning to mush.
Provided by Alison Roman
Categories dinner, easy, quick, weekday, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
- Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don't touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they're nicely browned all over and just tender on the inside, another 5 to 8 minutes.
- Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.
- Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts' meaty flavor profile, it's also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.
BRUSSELS SPROUTS AND ROASTED RED ONIONS
Categories Mustard Onion Side Roast Vegetarian Low/No Sugar Fall Brussels Sprout Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425° F.
- Trim onions, keeping root ends intact, and cut each lengthwise into 6 wedges, keeping wedges intact. In a large bowl toss onions with oil and salt and pepper to taste. In 2 shallow baking pans arrange onions in one layer and roast in upper and lower thirds of oven 20 minutes. Carefully turn onions over and switch position of pans. Roast onions 20 minutes more, or until just tender and some edges are golden brown.
- Trim Brussels sprouts and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook sprouts until just tender, 8 to 10 minutes, and drain in colander. Transfer sprouts to ice water to stop cooking and drain in colander. Vegetables may be prepared up to this point 1 day ahead and chilled separately, covered.
- In a small bowl stir together mustard and water. In a 12-inch heavy skillet cook onions and sprouts in butter over moderately high heat, stirring, until heated through and stir in mustard mixture and salt and pepper to taste.
SAUTEED BRUSSELS SPROUTS WITH BACON AND ONIONS
This is a simple yet delicious recipe that takes little time to put together. It's a tasty way to incorporate a healthy, and often snubbed, vegetable into one's diet. I've been cooking Brussels sprouts this way for years. I'm not sure where I got the recipe. Using fresh Brussels sprouts is preferred naturally, but if not readily available, frozen Brussels sprouts may be used instead. If using frozen Brussels sprouts, you may have to drain any excess liquid that is rendered while cooking the sprouts.
Provided by Maduckie123
Categories Side Dish Vegetables Onion
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.
- Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.
- Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 10.2 g, Cholesterol 13.5 mg, Fat 7.8 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 2.9 g, Sodium 196.2 mg, Sugar 2.6 g
BRUSSELS SPROUTS SAUTE
Salty, savory and sprinkled with Parmesan, even people who don't like brussels sprouts love this dish. The onions and garlic add tremendous flavor.-Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, bring 8 cups water to a boil. Add Brussels sprouts; cook, uncovered, 3-4 minutes or until tender. Drain., In a large skillet, heat oil over medium-high heat. Add onion and prosciutto; cook and stir 5-6 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add Brussels sprouts, pepper and salt; heat through. Stir in 2/3 cup cheese. Sprinkle with remaining cheese.
Nutrition Facts : Calories 169 calories, Fat 10g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 474mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 5g fiber), Protein 11g protein.
SAUTéED BRUSSELS SPROUTS WITH SAUSAGE AND PICKLED RED ONION
Categories Pork Vegetable Casserole/Gratin Dinner
Number Of Ingredients 6
Steps:
- Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.
- Heat 1 tablespoon oil in a large skillet (at least 12-inches) over medium-high heat. Add sausage, using a wooden spoon or spatula to break it up into smaller pieces. Cook, stirring occasionally, until sausage is cooked through, browned and crispy, 8 to 10 minutes. Using a slotted spoon, remove sausage from skillet, leaving any fat behind. Set aside.
- dd remaining 2 tablespoons olive oil to the skillet along with brussels sprouts. Season with salt and pepper and shake skillet so that most of the sprouts land cut-side down, turning some over with a fork, if necessary. Cook, without stirring, until brussels sprouts are well browned on one side, 5 to 8 minutes. Shake skillet to continue to brown sprouts all over, another 5 to 8 minutes. Add sausage back into skillet and stir to combine.
- Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.
Tips:
- Choose the right Brussels sprouts: Look for firm, bright green sprouts with tightly closed leaves. Avoid any that are yellowed or have brown spots.
- Trim the Brussels sprouts: Cut off the stem end of each Brussels sprout and remove any wilted or damaged leaves.
- Slice the Brussels sprouts: For even cooking, slice the Brussels sprouts into uniform pieces. You can slice them in half lengthwise or into quarters.
- Brown the sausage: Cook the sausage in a large skillet over medium heat until browned on all sides. Drain the sausage on paper towels to remove excess grease.
- Sauté the Brussels sprouts: Add the Brussels sprouts to the skillet with the sausage and cook until tender-crisp, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the pickled red onion: Stir in the pickled red onion and cook for an additional minute or two. This will help to brighten the flavor of the dish.
- Season to taste: Add salt, pepper, and any other desired seasonings to taste. Serve immediately.
Conclusion:
This sautéed Brussels sprouts with sausage and pickled red onion is a delicious and easy-to-make side dish that is perfect for any occasion. The Brussels sprouts are tender and slightly caramelized, the sausage is browned and flavorful, and the pickled red onion adds a pop of brightness and acidity. This dish is sure to be a hit with your family and friends.
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