Brussels Sprouts and Sausage Parsnip Spiralized Pasta
Spiralized parsnips make a wonderful pasta replacement in this satisfying, spicy Autumn dish made with brussels sprouts and spicy chicken sausage.
Foto: Skinnytaste
Ingredients
- 2 links spicy Chicken Italian Sausage (casings removed)
- 5 oz brussels sprouts (shredded)
- 2 tsp olive oil
- 6 1/2 oz 1 large parsnip, peeled, spiralized, trimmed 6-inches long
- 1/4 cup chopped shallots
- 2 cloves garlic (minced)
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp kosher salt
- black pepper (to taste)
- 1/2 cup low sodium chicken broth
- 1/4 cup grated parmesan cheese (omit for whole30)
Steps
-
Place a large nonstick skillet over medium heat. When hot, add the sausage and cook, breaking up with a wooden spoon 6 to 8 minutes, until browned. Transfer to a plate.
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Add the oil to the skillet, brussels sprouts, shallots and garlic and cook on medium-high until golden on the edges, 4-5 minutes. Set aside with the sausage.
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Add the parsnip noodles to the skillet over medium heat with the broth and red pepper flakes and cook until the noodles are al dente, about 5 minutes.
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Return the sausage and brussels to the skillet, add the cheese and stir to combine.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| links spicy Chicken Italian Sausage | 2 | Rp 15.000/350ml | Rp 7.143 |
| brussels sprouts | 5 oz | - | - |
| olive oil | 2 tsp | - | - |
| 1 large parsnip | 3 oz | - | - |
| chopped shallots | 0.25 cup | - | - |
| garlic | 2 cloves | - | - |
| crushed red pepper flakes | 0.25 tsp | - | - |
| kosher salt | 0.25 tsp | - | - |
| black pepper | - | - | - |
| low sodium chicken broth | 0.5 cup | - | - |
| grated parmesan cheese | 0.25 cup | - | - |
*Estimated market prices, may vary by region
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