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An oval plate of roasted Brussels sprouts with sausage and served with a spoon.

Brussels Sprouts

An easy and impressive restaurant-quality side dish to compliment a nice steak, chicken, turkey or fish. Only requires one pan and is ready in under 30. minutes!
5 from 6 votes

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 510 kcal

Equipment

Ingredients
  

  • 1 ½ pounds Brussels Sprouts
  • ¾ pounds Raw Chorizo Mexican Chorizo. Sub with Italian, Chicken or Kielbasa sausage
  • ¾ large Apple diced into ½ inch pieces
  • 1 tablespoon Sage fresh, chopped
  • ½ cup Blue Cheese I used stilton. Sub with goat, feta or Manchego Cheese
  • 3 tablespoon Honey
  • 2 tablespoon Olive Oil
  • ½ teaspoon Salt or to taste
  • ½ teaspoon Pepper

Instructions
 

  • Preheat the oven to 425 °F
  • Wash and dry the Brussels Sprouts. Be sure to dry them well.
    1 ½ pounds - Brussels sprouts
  • Slice the nubby end off of the Brussels sprouts, then slice in half lengthwise.
  • Add Brussels sprouts to a sheet pan.
    Break up or slice sausage into ½ inch chunks and place on top of the Brussels sprouts
    ¾ pounds - Chorizo (or sausage of choice)
    Slice apples into ½-inch chunks and add to the sheet pan.
    ¾ Large - Apple
    Season with olive oil, salt, and pepper.
    2 tablespoons - Olive oil
    ½ teaspoon - Salt
    ½ teaspoon - Black Pepper
    Toss to combine and spread into an even layer. Be careful not to overcrowd the pan so that the Brussels spouts get crispy.
  • Roast for 10 minutes.
    Toss the sprouts around using a spatula and spread them into an even layer again.
    Roast again for another 10 minutes.
    Chop and add fresh sage and toss again, then, roast for 5 more minutes
    1 tablespoon - Fresh sage
  • Transfer to a serving dish.
    Sprinkle with blue cheese and drizzle with honey. 
    ½ cup - Blue Cheese
    3 tablespoons - Honey
    Add finishing salt to taste, if desired.
    Serve immediately and enjoy!

Notes

    • Make sure the Brussels sprouts are completely dry before roasting.
    • Don't crowd the sheet pan. Overcrowding the sheet pan will cause the Brussels sprouts to steam rather than roast.
    • Make this dish right before serving for best textures and flavors

Substitutions:

  • Blue Cheese - replace with goat cheese, feta or Manchego cheese
  • Chorizo Sausage - use Italian sausage, kielbasa, or chicken sausage in this recipe.
  • Sage - grind up a bay leaf in a spice grinder and sprinkle it over the sprouts and sausage before cooking.

Nutrition

Calories: 510kcalCarbohydrates: 35gProtein: 23gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 66mgSodium: 529mgPotassium: 768mgFiber: 8gSugar: 21gVitamin A: 1739IUVitamin C: 147mgCalcium: 175mgIron: 4mg
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