Oh so Good! Brussels & Sausage w/ Apples, Cumin, Orange & Honey

Have you noticed that I only post simple recipes lately?
Nothing fancy, complicated or time consuming, like I used to make years ago.

I have been busy with work related projects (and nighttime baking!!), and don't have the time to prepare a big to do for dinner.

I love no fuss, one pan, or one skillet meals.....

This is a simple recipe adapted from Food & Wine, and it is just delicious!

We ate it as a weeknight main dish, but I am making it for Thanksgiving as a side dish, it was that good.

Follow me.......

a big bunch of Brussels sprouts, trimmed and halved
3 good quality sausage links (I buy mine from the Italian butcher, they have fennel seed and other good stuff inside.....the best), casings removed
kosher salt & pepper
1 tsp cumin
1 tsp dried oregano
1 tbsp honey
juice of an orange and the zest
1 large apple, cut into chunks (my addition, but I loved it)

Heat some olive oil in a cast iron skillet and add in the halved sprouts. Season w/ kosher salt.

Cook for 4 minutes.

Add in the crumbled sausage, cumin and oregano and cook another 4 minutes, until all the pink is out of the meat, and the Brussels sprouts are caramelized (I also added in an apple for a nicer look and more flavor).

Turn off the heat and squeeze the juice of the orange over the pan and the honey.
Toss everything to coat and serve warm with some orange zest on top.

Does it get any easier? (or better?).



Stephanie said…
I appreciate your simple recipes. I have to repeat that you're the main reason that I don't run to the supermarket seeking the exact ingredient listed in a recipe. I try to "cook like Stacey does".
staceysnacks said…
Thanks Stephanie! 😘
Bebe said…
I would like it. I would have to eat all of it. My DH has to have been frightened by a Brussels sprout at a very young age. :-)
Unknown said…
Bebe, my husband was the same way until I made them with bacon and maple syrup. Now he's always asking for them, even not drenched in bacon fat:) I owe him a very nice belated Thanksgiving dinner when I get back from London, and this will be on the menu! Thanks, Stacey!