Unsure about Brussels sprouts? Get ready. This is the recipe that may change your mind.
I consider this Brussels sprouts recipe fully loaded because it combines all sorts of flavors in the most perfect way. Sweetness from the dates and apples, crunchiness from the Brussels sprouts, meatiness from – well – the sausage, and a burst of flavor from the Balsamic glaze. Technically, this recipe could be called “Brussels sprouts with chicken sausage, dates, apples, and a Balsamic glaze”. But who wants to be technical?
I discovered this recipe on Ari’s Menu, and gave it a bit of a cheap recipe makeover. I used one apple chicken sausage link from a package of five from Trader Joe’s, an apple that I picked from a neighbor’s tree (with permission!) and fake Balsamic vinegar that tastes just like the real stuff.
- Brussels sprouts = $1.50 (I bought an entire stalk of Brussels sprouts for $2.99 at Trader Joe’s. I used half for this recipe.)
- Apple = Free, from a friend’s tree
- Chicken sausage = $.79
- Dates (4) = $.35
- Balsamic vinegar = $.75 (I cheated and used Trader Joe’s “fake” Balsamic vinegar that tastes like Balsamic but actually isn’t. It’s much cheaper, and most people can’t tell the difference. It’s made out of wine vinegar and concentrated grape must.)
Total cost for four servings: $3.39
Whether you’re making this for a Thanksgiving side dish or a hearty meal all for yourself, you’re not going to spend a lot of money. And if $3.39 is all it’s going to take to make you a Brussels sprouts fan, so be it!
Fully Loaded Brussels Sprouts Recipe
Yield: 4 to 5 servings
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Save any leftover Balsamic glaze to drizzle on top of salmon, salad, crostini, roasted vegetables, or pizza. Whatever you do, don't throw this delicious sauce away!
2 cups Brussels sprouts, halved and stems removed
2 tablespoons olive oil
1 chicken apple sausage link, cut into coins
4 dates, pitted and chopped
1 apple, chopped
For Balsamic glaze:
1 cup Balsamic vinegar
1 teaspoon granulated sugar
To par cook Brussels sprouts: Fill a large saucepan with water and bring to a boil. Add Brussels sprouts and cook for 2 to 3 minutes. Drain and set aside.
Heat olive oil in a large frying pan over medium-high heat. Add Brussels sprouts, flat side down (but avoid adding any leaves that have fallen off) and cook for 5 to 7 minutes, or until they begin to turn golden brown. Add sausage and apple and cook for a minute or so. Finally, add dates and any leftover Brussels sprout leaves. Cook for another minute or two, until heated through. Serve warm with Balsamic glaze on the side.
How to make Balsamic glaze: Pour Balsamic vinegar into a small saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and simmer for 20 to 30 minutes, stirring frequently. During the last minute or so, stir in the sugar. In time, the Balsamic glaze with reduce, thicken, and become syrupy. Be careful not to burn the syrup - there's no going back!