Roasted Brussels sprouts, sausage, and hazelnuts in less than an hour


You can make this. Yes, you. The one who doesn’t have a lot of time, or a lot of ingredients. If you can set aside 15 minutes and get the produce, you will like this.


The best part about this recipe is you don’t need much more skill than being able to cut things in half, and know how to use a stovetop and oven.


Here’s what you need:

Brussels sprouts. How many? I don’t know. How many people are you feeding? I think I bought a little less than a pound for two people as a main dish. Cut off the stems, then cut each one in half. You should probably give them a rinse, too.

Two shallots. Or garlic. Or a medium-sized onion. Or scallions. Do you see where I’m going with this? If you can, dice them. If not, cut them into discs, then cut those in half. It doesn’t have to be pretty.

Hazelnuts. About a handful. Cut them in half.

Sausage. Any kind. Or bacon. Or vegan sausage. You see where I’m going with this. We used Trader Joe’s bratwurst, which were decent. Cut them into thin discs.

Balsamic vinegar. We happen to have fancy peach Balsamic, because there is an incredibly awesome brewpub in the same town.

Dried cranberries. Or golden raisins. Or black raisins. Or currants. Again, I’m going somewhere with this. You see that.

Vegetable stock. Or chicken stock. Or water. Or another flavorful savory liquid you like. Beer will add too much bitterness. Save it for the cook. Maybe a quarter to half of a cup.

We made our own veggie stock with mushroom stems, the bad green ends of scallions, limp celery, and a carrot past its prime. Cost: 20 minutes. You can’t beat that.

Olive oil. Or canola. Or grapeseed. Or butter. Fat, OK?

Salt and pepper to taste. Unless you’re my mom, who thinks salt is more of a societal evil than gay marriage.


  1. Toss the sprouts with oil, salt, and pepper. Roast them in a 350 degree oven until they’re done, about 20-30 minutes.
  2. Heat a pan on high heat, then add some olive oil and the shallots. Cook them until they’re translucent, then add a bit of salt and pepper.
  3. Add the sausage, and cook until golden brown on the outside. If you’re using pre-cooked sausage, this won’t take long.
  4. Remove everything from the pan, then remove the pan from heat and deglaze it (fancy word for “pour some acid into the pan”) with some vinegar. It will steam and smell; take a step back. Make sure you loosen all those brown bits in the pan; those are flavor!
  5. Add the vegetable stock, and let it reduce a few minutes.
  6. Add everything to the pan, toss until coated.
  7. Dinner!

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