Brussels Sprouts, Italian Sausage and Balsamic Glaze

brussels sprouts and sausage

If brussels sprouts always seem to make an appearance on your holiday table then you’re in for a real treat with this delicious combination. Roasted brussels sprouts tossed together with the flavors of sweet Italian sausage flecked with fennel and spices and adorned with a rich, aged balsamic glaze.

This creation came to me last year by way of a friend and fellow blogger Lori, at Taste With The Eyes and I’ve been making it ever since. I served it for my family last Thanksgiving and I have to say not only does it taste amazing, it makes a gorgeous presentation on the table.brussels sprouts and sausage

Those of you who are on the fence about brussels sprouts I urge you to give this a try, the combination of the Italian sausage and the sweet balsamic glaze helps to cut the slight bitterness of the brussels sprouts, and roasting them heightens the flavor.

brussels sprouts and sausage

The holidays are upon us with Thanksgiving right around the corner get out your prettiest platter and grace your table with this amazing side dish!

Follow me on Instagram to see what else I’m cooking up during the week as well as this holiday season.

5.0 from 1 reviews
Brussels Sprouts, Italian Sausage and Balsamic Glaze
 
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Ingredients
  • Brussels sprouts, normal to small size
  • Italian sausage, sweet with fennel
  • Good quality balsamic glaze in a squeeze bottle for easy decorating
  • parsley
  • olive oil
Instructions
  1. Heat oven to 400 degrees
  2. Slice your sprouts in half lengthwise
  3. Toss sprouts with a good drizzle of olive oil, salt and pepper
  4. Place onto a rimmed baking sheet cut side down and roast until tender and golden but not overcooked or too deep of a caramelization.
  5. In the meantime remove sausage from casing, place into a skillet on the stove and crumble it into bite size pieces.
  6. Cook sausage until completely done, remove and drain on paper towel.
  7. Toss the roasted sprouts with the cooked sausage, add some chopped parsley and place it all on a beautiful platter preferably with a rim so you can decorate it with the glaze.
  8. When your ready to serve and eat it drizzle some balsamic glaze all over the sprouts and sausage ( go light it's very potent, taste to see if it's to your liking) then decorate the rim of the platter with more of the glaze.
  9. NOTE:
  10. You can make this ahead of time and heat it up, everything EXCEPT the glaze, do that the last minute.
  11. Don't get too hung up about amounts just put it together, it all works!

 

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Comments

  1. I’m looking for “make ahead” dishes for Thanksgiving and this one is now on my list!

  2. You’ve convinced me!! I have got to try it and I’ll give you and Lori credit. I love putting a new dish with our traditional ones. And your appetizer tray on Instagram is to die for. Hope all is going well with you!! Are you ready for the holidays? Un abbraccio forte!

  3. I usually make my with bacon and now I can’t wait to try this new way of serving Brussels sprouts.

  4. This looks so tasty! It reminds me of the prosciutto and peas at Rao’s restaurant. I’ll have to try this meat/veggie combo next!

  5. Italian sausage with fennel makes everything better in my opinion. When we were growing up there was a tiny Italian grocery store around the corner, the wife prepared her own sausage and it was absolutely wonderful. What a creative recipe, I look forward to trying it soon. Happy Thanksgiving to you and yours Marie.

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