Recipe courtesy of Nadia G
Garlic-Roasted Brussels Sprouts with 'Low 'n Slow' Spicy Portuguese Sausage and Crispy Parsnip Chips
1 hr 10 min
10 min
4 Servings
1 hr 10 min
10 min
4 Servings


Brussels Sprouts:
  • 1 pound Brussels sprouts, stems and outer leaves removed, halved
  • 2 tablespoons extra-virgin olive oil
  • Big pinch kosher salt
  • Garlic, crushed with garlic press
Hungarian Smoked Sausages:
  • 1 to 2 tablespoons extra-virgin olive oil
  • 4 spicy Hungarian sausages
Parsnip Chips:
  • 5 parsnips, sliced into 1/4-inch thick rounds
  • Peanut oil or canola oil, for deep frying


To make the Brussels sprouts: Preheat the oven to 425 degrees F. Place the Brussels sprouts in a single layer in a baking dish, and drizzle them with extra-virgin olive oil and kosher salt. Mix together to coat evenly. Bake for 25 minutes. Add the crushed garlic bits to the sprouts and mix together. Cook for another 10 minutes.

To make the Hungarian smoked sausages: Heat the extra-virgin olive oil in a pan over medium heat. Stab some holes in the sausages with a fork. Turn the heat down to medium-low and add the sausages to the pan. Cook them for 20 minutes, turning them every 4 minutes.

To make the parsnip chips: In a heavy-bottomed pan, heat enough peanut oil to come halfway up the side of the pan, to 375 degrees F. Deep fry the parsnip rounds for a few minutes, until golden. Drain on a paper towel-lined baking sheet and sprinkle generously with sea salt.


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