Hey y'all! If you're searching for a delicious and fuss-free dinner, this Chicken Sausage & Brussels Sprouts recipe is about to be your new weeknight hero. Smoky, juicy chicken sausage meets crispy, caramelized Brussels Sprouts for a meal that's savory, satisfying, and on the table in under 30 minutes. It's perfect for busy weeknights, cozy family dinners, or meal prep. Let's get cooking!
Why You'll Love This
- Quick and easy – dinner ready in 30 minutes!
- Full of bold, savory flavors and satisfying textures.
- Healthy, high-protein, and loaded with nutrients.
- One-pan clean-up for maximum convenience.
- Great for meal prep or feeding a crowd.
Ingredients
- 12 oz (about 4 links) fully cooked chicken sausage, sliced
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- Optional: ¼ teaspoon red pepper flakes for heat
Step-by-Step Directions
Prep the Veggies and Sausage
- Wash, trim, and halve the Brussels sprouts. Slice the chicken sausage into bite-sized rounds and thinly slice the onion.
Sauté the Brussels Sprouts
- Heat olive oil in a large skillet over medium-high heat. Add Brussels sprouts, cut-side down, and cook for 5 minutes until golden and beginning to crisp.
Add Onion, Garlic & Sausage
- Add sliced onion, garlic, smoked paprika, thyme, salt, and pepper. Stir and sauté another 3 minutes until onions are soft and fragrant.
- Add the chicken sausage to the pan. Toss well to combine and cook for 6-8 minutes, stirring occasionally, until the sausage is nicely browned and heated through, and the sprouts are fork-tender.
Finish and Serve
- Drizzle with balsamic vinegar and red pepper flakes (if using). Give it one last quick toss and serve hot!
- Prep time: 10 minutes
- Cook time: 18 minutes
- Total time: 28 minutes
Notes
- For extra crispy Brussels sprouts, space them out in the pan and don’t stir too often.
- You can use turkey or pork sausage if preferred—adjust cooking times as needed for uncooked versions.
- Halve larger Brussels sprouts for more even cooking.
Variations
- Sheet Pan Style: Toss all ingredients on a sheet pan and roast at 425°F (220°C) for 18-20 minutes.
- Low-Carb: Skip the onion and balsamic vinegar for a lower-carb version.
- Color & Crunch: Add 1 cup diced bell peppers or ½ cup toasted pecans.
Required Equipment
- Large skillet or sauté pan
- Sharp knife and cutting board
- Wooden spoon or spatula
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. Not recommended for freezing, as Brussels sprouts can become mushy.
Serving Suggestions
- Serve over brown rice, quinoa, or cauliflower rice for a fuller meal.
- Pair it with a simple mixed green salad and warm crusty bread.
- Excellent topped with a sprinkle of grated parmesan cheese.
Pro Tips
- Use pre-cooked chicken sausage for the speediest results.
- Cut Brussels sprouts evenly to ensure they cook at the same rate.
- Give the finished dish a squeeze of fresh lemon for extra brightness.
FAQ
- Can I use frozen Brussels sprouts?
- Fresh gives the best crispy texture, but thawed frozen Brussels sprouts will work in a pinch—just blot dry and allow for slightly more cook time.
- What other seasonings can I add?
- Try Italian seasoning, a pinch of cumin, or a dash of hot sauce for different flavor profiles.
- Is this recipe gluten-free?
- Yes, just double-check that your chicken sausage is labeled gluten-free.
Ingredients
- 4 chicken sausages, sliced
- 1 pound Brussels sprouts, trimmed and halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
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1Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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2In a large bowl, toss the Brussels sprouts and red onion with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
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3Spread the Brussels sprouts and onions on the prepared baking sheet in a single layer. Add sliced chicken sausage evenly across the pan.
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4Roast in the preheated oven for 20–25 minutes, stirring halfway, until Brussels sprouts are tender and lightly browned.
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5Drizzle with balsamic vinegar, toss to combine, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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