Description
Quick, flavorful stir-fry featuring shredded Brussels sprouts and chicken sausage. Perfect with quinoa or as a side.
Ingredients
Units
Scale
- 10-12 Brussels Sprouts (10-12 Brussels Sprouts) Brussels Sprouts
- 1 clove (1 clove) garlic
- 0.5 cups (118 ml) frozen corn kernels
- 1 cooked chicken sausage (1 cooked chicken sausage) cooked chicken sausage
- 3 tbsp olive oil
- 0.75 tsp paprika
- Salt
- Pepper
Instructions
- Heat oil in a pan.
- Add the garlic and cook for one minute.
- Stir in the remaining ingredients, cover, and cook on medium heat for 2-3 minutes.
- Remove the cover and sauté on high heat for one minute, until the ingredients brown on the underside and a buttery fragrance is noticeable.
- Serve with quinoa or as a warm side dish with chicken or fish.
- Optional: Top with a dollop of yogurt.
Notes
- For optimal browning, ensure your Brussels sprouts are relatively dry after shredding; pat them with a paper towel.
- Substitute andouille or Italian sausage for the chicken sausage for a spicier kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 50