Description
Spiralized parsnips make a wonderful pasta replacement in this satisfying, spicy Autumn dish made with brussels sprouts and spicy chicken sausage.
Yield: 2Servings | Serving Size: 13/4 cups
Ingredients
2links spicy Chicken Italian Sausage, casings removed
5ozbrussels sprouts, shredded
2tspolive oil
6 1/2oz1 large parsnip, peeled, spiralized, trimmed 6-inches long
1/4cupchopped shallots
2clovesgarlic, minced
1/4tspcrushed red pepper flakes
1/4tspkosher salt
black pepper, to taste
1/2cuplow sodium chicken broth
1/4cupgrated parmesan cheese, omit for whole30
Instructions
- 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.
- 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.
- 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.
- Return the sausage and brussels to the skillet, add the cheese and stir to combine.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Nutrition
Serving: 13/4 cups, Calories: 336kcal, Carbohydrates: 29g, Protein: 23g, Fat: 16g, Saturated Fat: 5g, Cholesterol: 70mg, Sodium: 965mg, Fiber: 6g, Sugar: 7g
