This recipe was inspired by a Brussels sprout salad from Danielle Walker’s, Meals Made Simple cookbook. When I was home over the holidays, my mom and I were looking for a winter side dish recipe to take to my aunt’s for Christmas dinner. Upon looking through her copy of Danielle’s cookbook, we decided on the Brussels sprout salad recipe (had leeks, bacon and pomegranate seeds in it!). It ended up being a huge hit! Afterward, I knew I wanted to create my own variation and that it was a priority after getting back to Portland.
I went with the idea of this being a complete one-dish meal versus a side, but it could be served as a side, if desired. It’d be a great side for a holiday meal, actually! Surprisingly, this dish held up well the next day too, though I don’t recommend letting it sit in the fridge for too long. There are so many possibilities for a meal like this, so feel free to get creative and make it how you like it!
Cheers and enjoy!
- 1.5 lb Brussels sprouts, trimmed & shredded in a food processor or with a mandoline
- 2 Tbsp grass-fed butter or ghee (or avocado oil if you don’t tolerate any dairy)
- 1 leek, chopped (white part only)
- 1 large clove garlic, minced
- Sea salt and black pepper to taste
- 1/3 cup chicken broth, preferably homemade
- 1 pink lady apple, chopped
- 1 12 oz package chicken apple sausage, sliced (I recommend Aidell’s or Applegate – both of which have 4 pre-cooked sausages in each package)
- 1/4 cup chopped raw walnuts
- Grated raw parmesan cheese for topping, if tolerated and desired
- Melt butter in a large pan over medium heat. Then, add the leek, garlic, Brussels sprouts, sea salt and black pepper. Sauté about 5 minutes.
- Next mix in the chicken broth, apple and sausage. Add more sea salt and black pepper, if desired. Place lid on pan and let cook 5 minutes over medium-low heat.
- Remove from heat and stir in walnuts. Top individual serving with desired amount of Parmesan, if using. Serve warm.
Yields: 3-4 entree-size servings