Brussels Sprouts and Sausage Parsnip Spiralized Pasta
"Twisted parsnips serve as a delightful alternative to traditional pasta in this hearty and zesty fall recipe featuring brussels sprouts and flavorful spicy chicken sausage." Recipe title: "Brussels Sprouts and Sausage Parsnip Spiralized Pasta"
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Ingredients
- 2 links spicy Chicken Italian Sausage
- 5 oz brussels sprouts
- 2 cloves garlic
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp kosher salt
- black pepper
- 1/2 cup low sodium chicken broth
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped shallots
- 2 tsp olive oil
- 6 1/2 oz 1 large parsnip, peeled, spiralized, trimmed 6-inches long
Instructions
- 1
Heat a large nonstick skillet on medium. Once it reaches the desired temperature, introduce the sausage, using a wooden spoon to break it apart as it cooks for 6 to 8 minutes, or until it achieves a nice brown color. Once cooked, transfer it to a plate.
- 2
In the same skillet, pour in the oil, then add the brussels sprouts, shallots, and garlic. Sauté on medium-high heat until the edges turn golden brown, which should take about 4 to 5 minutes. Once done, set this mixture aside with the sausage.
- 3
Next, add the parsnip noodles to the skillet, along with the broth and red pepper flakes. Cook these ingredients on medium heat until the noodles reach an al dente texture, approximately 5 minutes.
- 4
Finally, reintroduce the sausage and brussels sprouts back into the skillet. Sprinkle in the cheese and mix everything together until well combined.