The best thing about recipe testing is the ability to keep making the same dish repeatedly while tweaking the details. These Roasted Brussels Sprout Bowls have been my favorite for a few weeks, and now they are ready to share!
Roasted Brussels Sprout Bowls make a great meal and can be stored in the refrigerator. These can be made meatless with vegetarian sausage or your favorite chicken sausage.
Use YOUR FAVORITE SAUSAGE
As I said above, I used a vegetarian Italian Sausage that I bought at Aldi. However, any flavor of chicken sausage will work. Apple flavored would go well with the Dijon and Brussels sprouts.
CAN FROZEN BRUSSELS STROUTS BE USED?
In the past, many readers told me they enjoy roasting frozen Brussels Sprouts the same way I roast Roasted Broccoli. This was my first attempt with frozen Brussels. However, I found that fresh Brussels tasted better. The fresh can be cut in half, and the edges will retain crispiness that I didn’t get with the frozen.
SUBSTITUTIONS CREAMY DIJON DESSING
There are other options if Dijon is not your thing. This bowl would be great with ranch or creamy Caesar dressing. Although I don’t have any recipes, you can use store-bought dressings.
ROASTED BRUSSELS BROUGHT BOWLS
These delicious and hearty Roasted Brussels Sprout Bowls are great for meal prep or taking leftovers to lunch.
Prep time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
- 2.5 lbs. russet potatoes ($0.87)
- 1/2 tsp salt ($0.02)
- 2 Tbsp butter (0.36)
- 1/2 cup milk $0.16
CREAMY DIJON DRESSING
- 3 Tbsp olive oil ($0.48)
- 1 Tbsp Dijon mustard ($0.09)
- 1 Tbsp mayonnaise ($0.10)
- 1 Tbsp red vinegar (0.10)
- 1/8 tsp salt ($0.02)
- 1/4 tsp sugar ($0.02)
- 1/16 teaspoon garlic powder ($0.01)
- Freshly cracked pepper ($0.03)
ROASTED BRUSSELS SPROUTS AND SAUSAGE
- 1 lb. Fresh Brussels sprouts ($1.99)
- 12 oz. vegetarian Italian sausage* ($2.89)
- 2 Tbsp olive oil ($0.32)
- Cut the potatoes into 1-inch slices. Put the potatoes in a colander to drain. Once they are rinsed, add 1/2 teaspoon salt to the pot. Add enough water to cover. Cover the pot with a lid and heat on high until the water boils. Boil the potatoes for 7-10 minutes. To remove any starch, drain the potatoes and rinse with warm water.
- While the potatoes drain, heat the butter and milk in a saucepan. Turn the heat down to medium until the butter is melted and the milk has reached a boil. Turn the heat off and return the potatoes to the pot. Mash the potatoes until smooth. Season the potatoes with salt and pepper.
- Make the Creamy Dijon dressing while you wait. Mix all ingredients (olive oil, Dijon, mayonnaise, red wine vinegar, salt, pepper and sugar) in a small bowl. Put the dressing aside.
- Preheat the oven to 425oF. Cut the Brussels sprouts in half and remove any damaged or wilted leaves. Cut the sausage into medallions measuring 1/2 inches in width.
- Place the sausage and Brussels sprouts in a large baking pan. Drizzle 2 Tbsp olive oils over them. Mix the oil with the sausage and Brussels sprouts until they are well coated. The oil should also coat the baking sheet. The sausage and Brussels sprouts can be roasted in the oven for 20-25 minutes or until well browned. Stir once halfway through. After cooking, season the dish with a pinch of salt.
- For each bowl, add 1 cup of mashed potatoes, 1/4 of the roasted Brussels sprouts, and 1/4 of the sausage. Just before serving, drizzle a few spoonfuls of the Dijon cream dressing on top.
*Do not use vegetarian sausages.
Serving Size: 1 Serving Calories 638.68 Kcal Carbohydrates 69.03 G Protein 21.73 G Fat 34.13 G Sodium: 1462.6 M Fiber: 8.95g