Golden Roasted Brussels Sprouts With Sausage & Garlic

After living in Italy for as many years as we have, when it comes to dining out, I tend to avoid choosing Italian restaurants here in North America. It isn’t that all these restaurants are all bad, but I find many of the dishes are too “Americanized” and have lost their natural original simplicity, and end up with too many added ingredients that really do not need to be there, and the portions are almost always too large. A new restaurant recently opened called Osteria Tulia that has gotten rave reviews so we decided that we would give it a try. The restaurant was packed the night we were there, and the food was happily, a pleasant surprise. One dish offered on their small plates menu was Roasted Brussels Sprouts with Sausage. Though it may sound like a simple dish, when cooked properly, roasted Brussels sprouts are delicious, and having the fat and juices from the sausage cook along with the sprouts just brings them up to a new level. I prepare roasted sprouts on a weekly basis in my house, so I just cooked them as I usually do, but added some crumbled sausage meat removed from the casings, as well as some thinly sliced garlic. This dish is so tasty, I could easily enjoy it as a main course!

Buon Appetito!
Deborah Mele 2013

Golden Roasted Brussel Sprouts With Sausage & Garlic

Yield: Serves 4 - 6

Prep Time: 10 mins

Cook Time: 40 mins


1 1/2 Pounds Brussels Sprouts
2 Tablespoons Olive Oil
1 Teaspoon Sea Salt
1/2 Teaspoon Pepper
Pinch of Red Pepper Flakes
2 Italian Sausage Links, Meat Removed From Casings & Broken Into Small Pieces
3 Garlic Cloves, Peeled & Thinly Sliced


Preheat oven to 400 degrees F.
Cut off the ends of the Brussels sprouts, pull off any discolored outer leaves, then cut in half.
Mix the sprouts in a bowl with the olive oil, salt, pepper, and red pepper flakes.
Pour the sprouts onto a baking sheet pan lined with foil.
Use your fingers to break up the sausage meat around and on top of the sprouts.
Roast for 15 minutes, then stir and turn the sprouts over.
Cook another 10 minutes, then add the garlic and stir.
Continue to cook, until crisp and golden on the outside and tender on the inside, about another 10 minutes.
Serve warm.


12 Responses to “Golden Roasted Brussels Sprouts With Sausage & Garlic”

  1. 1
    Christine @ FLY FISH CHICK — January 29, 2013 @ 4:35 pm

    I literally cannot wait to make this.



  2. 2
    jaktar — January 30, 2013 @ 5:12 am

    This sounds super .
    However it night be interesting to use chorizo sausage in good sized chunks. The earthiness of the sprouts could take that smoky paprika hit.


    Deborah Reply:

    Jaktar, you are right, chorizo probably would be delicious. I didn’t try it though as I was replicating an Italian recipe.


  3. 3
    Robert — January 30, 2013 @ 8:52 am

    This sounds brilliant. We almost always roast brussels sprouts as it sweetens them and removes all trace of the bitterness that they can sometimes have. The simplicity of this dish makes it a perfect candidate for the mid-week menu. Thank you.


  4. 4
    Shen — February 5, 2013 @ 3:16 pm

    I love sprouts, though being British, I’ve only ever eaten them boiled to heck and mushy!

    Tonight I made this, my first ever taste of roasted sprouts and I LOVE it! Delicious. I halved the recipe and ate it as a main for me, delicious, healthy and just super yummy.

    I think I have a new favourite!


  5. 5
    Franque — March 2, 2014 @ 12:35 pm

    Does this recipe need to be covered at any point? Thanks, sounds delicious!


    Deborah Reply:

    No, the dish is prepared on a baking sheet and not covered.


  6. 6
    Franque — March 6, 2014 @ 12:39 am

    It was delicious!!


  7. 7
    Emily — May 8, 2014 @ 11:36 am

    Do you cook the italian sausage before crumbling it over the brussel sprouts? I’m excited to try this dish.


    Deborah Reply:

    Emily, nope, just follow the recipe as described.


  8. 8
    Kathy — May 14, 2014 @ 12:49 am

    I came across this recipe because all I had to make a meal with was brussel sprouts and Italian sausage. It was really tasty! Only thing I would do differently is not use hot Italian sausage and the pepper flake. One or the other would have been enough.

    Thanks for the recipe!


  9. 9
    Aruna — October 12, 2014 @ 9:04 pm

    I tried it with turkey chourizo, as that’s the only sausage I really eat. It was amazing. I also added inions and cauliflower….SO good!


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