I hear a lot of people say they aren’t a fan of brussel sprouts, but this Sausage and Brussel Sprout Skillet with a honey mustard vinaigrette might just be the thing that converts you. I never liked brussel sprouts either, until I had them prepared the right way. Now, they are honestly one of my favorite vegetables.
I think it’s easy to not like most vegetables if they aren’t prepared well. Enjoying the nutrient-packed foods is all about how you make them. My favorite way to prepare most veggies is to roast them. A little avocado oil, salt, garlic and 425 degrees go a long way when it comes to tasty vegetables.
While this recipe calls for sautéing it all in a skillet, you could just as easily pop it into the oven and roast it all at 425 degree for 15-20 minutes. I think your result would be almost the same! So it just depends on your preference.
I first made this recipe one day when I was browsing the fridge for something to eat for lunch. I almost always have sausages in my fridge because they are a quick protein to make and I had picked up brussel sprouts at the store and needed to use them up. So I decided to season everything and toss it in a skillet.
When it came to finding a dressing, I knew Katie had shared her favorite honey mustard vinaigrette, so I just used that one. It is 4 simple ingredients and it is SO good. I added half the dressing to the mixture itself and saved the rest for salad dressing. Speaking of dressing, don’t ever feel bad adding a healthy fat (oil, butter, etc.) to your veggies. A lot of vitamins are fat soluble and your body needs that healthy source of fat to absorb them! So don’t skimp on the dressing. It’s good for you!
You can eat the skillet alone, or toss it over greens like I love to do. I love salad when it has a combination of greens with a warm topping. Plus, it’s a great way to get in some extra nutrition. Alright, enough chatter. Here is the recipe for my sausage and brussel sprout skillet. I think you’re going to love it!
Sausage and Brussel Sprout Skillet
Ingredients
- 2 cups brussel sprouts (quartered)
- 2 garlic sausages (cut into 1/4 in rounds)
- 2 tsp minced garlic
- 2 Tbsp avocado or olive oil
- 1/4 cup feta cheese
- 4 Tbsp EVOO
- 1 Tbsp apple cider vinegar
- 1 Tbsp honey
- 1 Tbsp dijon mustard
- mixed greens/romaine (optional
Instructions
- Heat the avocado oil in a skillet over medium high heat.
- Add in the brussel sprouts, sausage and minced garlic.
- Sautee until the sprouts have softened and the sausage is golden brown on each side, mixing often.
- While that's cooking, mix together the EVOO, apple cider vinegar, honey and mustard. Put in a small container with a lid and shake to combine.
- Once the everything in the skillet is soft, add in half of the dressing and stir to combine.
- Top with the feta.
- Serve over greens and add more dressing and feta if desired.
