March 31, 2015

Brussels Sprout Spaghetti

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This "Brussels Sprout Spaghetti" is one of those super simple 
recipes that's packed with huge flavor.


Had it on the table in about 15 minutes.

You can use any loose pork sausage you want, but the hot sausage I used 
added the perfect amount of spice. I also added mushrooms in there because I had some hanging out in my fridge, but they're totally optional. It would be just as good without them.

Absolutely loved it (so much in fact, I just had some for breakfast).....so did the hubby.

Linked with Weekend Potluck and Foodie Friday.


Brussels Sprout Spaghetti

1/4 cup olive oil, plus more for drizzling
3 cups thinly sliced brussels sprouts
1/2 lb loose pork sausage, I used Jimmy Dean hot sausage
1/2 onion, chopped
4 oz can mushrooms, drained (optional)
Salt and Pepper
1 cup Panko bread crumbs
1/2 lb spaghetti, cooked
1 tbsp fresh chopped parsley
Fresh grated Parmesan, optional

Heat olive oil in a large non stick skillet over med-high heat. Cook sprouts, sausage and onion with a little salt and pepper, breaking up sausage with a spoon, until done, about 5 minutes. Stir in mushrooms and bread crumbs and cook 3-4 minutes, stirring often. Add in spaghetti and parsley, mix to combine. Taste for seasoning, adding salt/pepper if desired. Drizzle with olive oil and serve sprinkled with Parmesan (if using).

Adapted from Food & Wine magazine.