Balsamic Brussels Sprouts with Vegan Sausage

As a kid I hated Brussels sprouts. They seemed like these little foreign aliens on my plate. But, they were always served boiled or from the freezer with little seasoning to them. Of course, they wouldn’t seem appealing. Oh, how times have changed! The right preparation and appreciation for these green little guys, makes a world of difference.

Now, I find myself excited to see those tiny green cabbage heads on my plate. Prepared just right, they supply plenty of nutrition and a solid punch of flavor with only 38 calories per cup. I wanted to create a Brussel sprouts recipe that allowed the veggie to shine and showcase its deliciousness. Sprouts get the center focus–creating a one pot meal for the family to enjoy. Here is my take on vegan Brussels sprouts with sausage, perfect for when you want something filling and warm on those cooler nights.

What You Need To Get Started

Our goal here is to deliver flavor intensity with lost cost. Make this dish for the family with the following 5 (yep, 5!) ingredients:

• 1 bag of Brussels sprouts

• 1-2 medium white or yellow onions

• 1 clove of garlic

• 1-2 tbsp of olive oil

• 2 links of vegan sausage

Here is the cost breakdown for each item based on my local grocery stores: $2.98 Brussels sprouts, $2.18 for a bag of onions, $0.80 for garlic, olive oil is in my cabinet (no cost) and $5.58 for a pack of 4 Field Roast Refrigerated Apple & Sage Plant Based Sausage. That brings the total to $11.54 to feed approximately 4 people. Keep in mind I only use half of the sausages here. You can save the other two for another meal, making this even more cost-effective!

How To Have Dinner in 30 Minutes or Less

This is one of several Brussel sprouts recipes that I can make ahead of time and heat up when we get back from the fields, or I can prepare in 30 minutes when we get home. It happens to be a family favorite! I need that versatility in my life to do things on my own time and within my budget. You can even prepare some of it ahead of time–blanching the sprouts and caramelizing the onions–that way when you get back you can finish up with a hot meal in 15 minutes. 

Wash and trim the Brussels sprouts, removing the bottom ends. Be careful to leave enough to avoid having the leaves fall apart on you. Slice your onions and set aside.

Use a Dutch oven or large pot to get started. Fill it with water and bring to a boil. I like to blanch them for a few minutes first to bring out the color and speed up the cooking. There are several benefits to this flash cooking technique. The Brussels stay more vibrant and they keep their crispness. It may also minimize their bitter taste, so if you’re cooking for kids or those that aren’t Brussels-lovers, then blanching first can help those taste buds adjust to the sprouts flavor.

When it starts to boil, drop your sprouts in for 2-3 minutes. You just want to cook them through a bit. Smaller Brussels need less time. Larger ones can go for about 4 minutes. Immediately remove sprouts from the pot and place them in a bowl of cold ice water to stop the cooking process.

While the Brussels cool down, begin sauteing your onions. You can use a large skillet (or if you want to save something to wash–I go by the less is more philosophy), use the dutch oven again. Add in your olive oil, and heat to medium. Allow the oil to heat up and then place sliced onions into your pan. Add some salt. This not only provides flavor, but it also allows the onions to release moisture that assists with the cooking process. Saute for about 7-10 minutes until the onions are golden and caramelized. Stir them often to prevent burning.

Now, you can add in your garlic and sprouts. Continue to stir, allowing the Brussels to finish their cooking process and brown a bit. You should be able to stick a form into them to show they are cooked through. This should take another 5-7 minutes.

Take the crumbled or sliced sausage and add it to the pan. Since this product is already fully-cooked, you just need to warm it through. Pour 1/4 cup of balsamic vinegar in with sprouts and sausage, cooking for 2-3 minutes. Since this product is already fully-cooked, you just need to warm it through.

Your meal is set. If you enjoy cheese (we do every once in a while still), grate some fresh Parmesan on top. Plate your dish, and serve! If you have a batch of our from scratch vegan cornbread in the freezer, grab it! It’s a perfect addition. 

Brussels hold up well if there are left overs, so you can feel free to enjoy tomorrow, and if you’re looking for a dish to bring for a special occasion, this main course can become a shareable side dish when served in a casserole dish. 

How Brussels Sprouts Support the Body

Having a Brussel sprouts recipe on hand that is simple and flavorful is a good way to help you fuel your family without

• 1 bag of Brussel Sprouts
• 1/4 cup balsamic vinegar

• 1-2 medium white or yellow onions

• 1 clove of garlic

• 1-2 tbsp of olive oil

• 2 links of vegan sausage

• Salt and pepper to taste

1. Wash the Brussels sprouts and trim the bottoms off. Set aside.

2. Slice onions. Thinner cuts cook faster. Consider your time frame. 

3. Crumble or slice sausage. Place in a bowl and save for later.

4. Heat a large pot or dutch oven with water. Once the water boils, add Brussels sprouts Blanch for 2-4 minutes based on size. Smaller sprouts require 2 minutes while larger sprouts need 4 minutes. Brussels sprouts should turn vibrant green. Remove from the pot and place in a bowl of ice water to cool off and stop the cooking process.

5. Empty the water from your pot. Return to the stove, and drop in 1-2 tablespoons of olive oil. Allow oil to heat up before dropping in your sliced onions.

6. Cook onions over medium heat, stirring often. Onions should soften and begin to turn golden brown. 

7. While onions cook, slice the Brussels sprouts in half.

8. When onions are starting to caramelize, add in your garlic and Brussels sprouts. Allow to cook for 5-10 minutes until desired tenderness. Sprouts should caramelize a bit on the bottom. Place the sausage in the pan and allow it to heat through. 

9. Add in 1/4 cup of balsamic vinegar. Cook for 1-2 minutes then serve sprouts with a slice of cornbread or, if you eat dairy, top with Parmesan cheese.