Brat & Brussels Sprouts Bowl
Johnsonville Smoked Brats are a perfect match for Brussels sprouts, one of the few crops that flourish in colder weather. This could be served up as a delicious side to a holiday turkey or as a full meal any night of the week. It’s the classic Brussels sprout bowl only elevated – Johnsonville style.
Recipe by Kristy Gardner of sheeats.ca
What You Need
2.5 lbsBrussels sprouts, ends and outer leaves trimmed, sliced in half top to stem
1medium onion, peeled and diced
1lemon for juice
1/3 cupfresh Parmesan cheese, grated
1/3 cupdried cranberries
1 tbsp.olive oil
- Prepare the sausages according to package directions.
- While they’re cooking, toss the Brussels sprouts in a bowl with a good serving of olive oil, the cumin, salt and pepper. Be generous. Set aside.
- Once the sausages are cooked through, remove them from the pan and set aside. When they’re cool enough to touch, slice them into 1/2″ rounds.
- In the same pan, add the olive oil and the diced onion. Stirring often, sauté the onion until just starting to caramelize, about 7-8 minutes. Once the onion starts to get nice and brown, add the Brussels sprouts. Stir well, making sure cut sides face down.
- Sauté for 5 minutes or until the cut sides start getting golden. Turn and cook a further 4-5 minutes or until fork tender. Some stray leaves may brown substantially but they’re the best part!
- Once the Brussels sprouts are tender, squeeze the lemon juice over top, toss the cooked brats back into the pan and mix well to heat through. Pour the mixture into a big serving bowl and finish with the grated Parmesan and cranberries.