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Osteria Tulia Caramelized Brussels Sprouts with Spicy Italian Sausage

Chef Vincenzo Betulia
Servings 6 servings


  • 2 lbs of Brussels Sprouts tops removed and halved
  • 2 Tablespoon whole unsalted butter
  • 3 oz olive oil
  • 2 links of spicy Italian Sausage your favorite store bought brand casing removed and hand pulled into small marbles size chunks.


  • Preheat the oven to 400 degrees. In a large sauté pan, add one ounce of olive oil. Briefly heat the oil and add the sausage. Allow the sausage to cook and turn golden brown on all sides. Once the sausage has taken on a nice caramel color, remove from the pan and reserve on a small plate with a paper towel.
  • Remove any excess oil, but be sure to leave any drippings to the bottom of the pan. This is wonderful flavor that will add depth to the sprouts. Add both the butter and olive oil. Heat over a high heat until the butter melts.
  • Add the sprouts. Quickly toss to coat the sprouts with the butter and oil mixture. Lower heat to medium high and allow to caramelize without agitating the pan. As the sprouts take on color gently toss to prevent burning of the outer leaves. Once there is an even look of golden brown on most sides of the sprouts, re-introduce the sausage to the sprouts and finish the sprouts in the oven until tender. About 2-3 minutes, depending on the size of the sprouts.
  • Best way to check is to literally eat one. Make sure not to burn yourself, as they are extremely hot. Once tender, season with salt and pepper. The sprouts will taste like popcorn and you will truly impress your guests.