I am always looking for new twists on old favorites. One of my long time favorite vegetables on the blog has been the beloved Brussels Sprouts. I shared with you my first Brussels Sprouts experience and have since then incorporated them into lots of my meals – but for the most part, they have always been prepared the same way – in the oven!
Today, I was searching for new ways to get out of my Brussels Sprouts slump when I came across this little number. I made a few alterations, as I always do and made the recipe work for me. Here is my latest creation:
I started off with a link of Spinach, Fontina & Roasted Garlic Chicken Sausage from my amazing local Trader Joe’s. I warmed up a pan on the stove top with some olive oil, sautéed some onions and then added the sausage.
While that was all warming up on the stove I tackled these:
It took a while to slice all the sprouts
But they turned out very pretty looking!
Have I told you lately that I love taking pictures of my food?
Because I really do!
When all the sprouts were sliced, I added them to the sausage and onion mixture in the pan.
I let everything heat up on the pan
Love this stuff.
I added a few glugs to my sprouts in the pan.
And then I let everything simmer together a bit longer.
Then it was time to eat!
I enjoyed this meal in the other bowl from the pair my mom just gave me. I love them! They are the perfect size and my favorite color!
I also decided to eat the shaved Brussels Sprouts with chop sticks. The meal looked sort of Asian inspired and chop sticks are way more fun to eat with anyways, right?
It was a fabulous meal that looked pretty, was nutritious and lots of fun to eat!
Have you ever created shaved Brussels Sprouts before? What else do you think I could have added to this dish? I would love your thoughts!