Chef Ana Sortun tosses her superfast skillet-cooked brussels sprouts with sausage and a citrusy honey glaze.
Slideshow: More Quick Side Dishes
2 tablespoons extra-virgin olive oil
14 brussels sprouts (10 ounces), trimmed and halved
6 ounces sweet Italian sausage (2 links), casings removed
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 cup fresh orange juice
1 teaspoon honey
How to Make It
In a large nonstick skillet, heat the olive oil. Add the brussels sprouts and season with salt and pepper. Cover and cook over moderately high heat, stirring once, until golden, 4 minutes. Add the sausage, oregano and cumin. Cover and cook, stirring occasionally, until the brussels sprouts are caramelized and tender and the sausage is cooked through, 3 minutes longer. Stir in the orange juice and honey to coat the sprouts. Transfer to plates and serve warm.
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