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welcome to aysiarose.com where i blog about a little bit of everything but food is where my heart is.

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recipe review: roasted brussels bowl with spicy sausage - skinnytaste fast + slow

recipe review: roasted brussels bowl with spicy sausage - skinnytaste fast + slow

Brussels sprouts are so so good! I actually just started liking them probably about four years ago and I haven't turned my back on them since.

Photo Credit: The New York Times

Photo Credit: The New York Times

Brussels sprouts are very easy to make, just toss them in some olive oil, salt, pepper and roast them in the oven! You can even make them slightly addicting by adding pork bacon and then cooking the sprouts in the bacon grease?! game. changer. If you haven't had bacon and brussels sprouts, are you really even living your life properly? (I'll let you think on that once you try them!)

In the meantime... the STFS cookbook had a very interesting Roasted Brussels Bowl with Spicy Sausage recipe and it was very tasty! This is certainly one of the fast meals in the book. Give it a try for yourself, feel free to make it yours and add your own variations/vegetables. I personally used spicy pork italian sausage instead of chicken because that's what I had in the freezer and I skipped out on the mushrooms because I am picky :)

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I'm slowly starting to replace vegetables with pasta because it is much healthier and this recipe is a great start. Yay to less carbs! Recipe below:

ROASTED BRUSSELS BOWL

WITH SPICY SAUSAGE

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INGREDIENTS:

✔ Cooking spray 

✔ 1 pound Brussels sprouts, trimmed and halved

✔ 16 ounces of white mushrooms, stemmed (optional)

✔ 2 tablespoons extra-virgin olive oil

✔ 3/4 teaspoon kosher salt

✔ black pepper

✔ 14 ounces spicy Italian sausage (chicken, turkey, pork, up to you!)

✔ 2 garlic cloves, crushed

✔ 1 1/2 cups canned crushed tomatoes

✔ 2 tablespoons chopped fresh basil, for garnish

DIRECTIONS:

  1. Preheat the oven to 400 degrees. Coat 2 large nonstick baking sheets with oil or aluminum foil.

  2. Place the brussels sprouts on one of the baking sheets and the mushrooms on the other. Drizzle each pan with 1 tablespoon of the oil. Season the sprouts with 1/4 teaspoon of salt and pepper to taste and then season the mushrooms.

  3. Roast both, shaking the pans every 5 minutes, until the brussels sprouts are browned and tender and the mushrooms are golden, 20-25 minutes for the sprouts. The mushrooms may cook a little quicker at around 15 minutes.

  4. Heat a large deep nonstick skillet over medium-high heat. Add the sausage and cook, breaking the meat into small pieces with a wooden spoon as it browns, approximately 6-8 minutes.

  5. Add garlic and cook for about 1 minute, stirring.

  6. Add the crushed tomatoes and black pepper to taste. Cover and reduce the heat to low, simmer for 10-15 minutes.

  7. Serve and enjoy!

xo, aysia

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