These healthy and delicious dishes prove that your mom was right all along; brussels sprouts are delicious!
2 sausage links
Leftover Brussels sprouts
Cut sausage into bite-sized pieces.
Fry in olive oil until golden and crisp.
Add in leftover sprouts and saute together until flavors are mixed!
2 pounds Brussels sprouts
Salt and pepper
Zest and juice of 2 lemons
1/3 cup parsley, finely chopped
1 clove garlic, minced
Preheat oven to 425 degrees.
Fill a large pot three-fourths of the way full with water. Bring to a boil. Add in Brussels sprouts and boil for 10 minutes until bright green and tender. Drain well.
Cover a baking sheet with parchment paper or foil and add the Brussels sprouts. Coat with 2 tablespoons of olive oil, and using the back of a cup, smash each sprout down so it’s somewhat flat. Season with salt and pepper. Bake for 15 minutes until golden and crisp.
To make the gremolata, mix the zest, parsley, garlic, salt and pepper.
Remove sprouts from the oven and immediately top with lemon juice. Top with gremolata and grated Parmesan for an added boost of flavor. Serve warm.