Brussels sprouts are really great when roasted or seared. When they’re boiled or steamed? Ehhhhhh, not as much.
You can simply omit the kiełbasa if you don’t eat meat. They will still be delicious, because browned brussels sprouts on their own have a really wonderful flavor.
- 1 lb. brussels sprouts
- ¼ lb. kiełbasa
- ¼ cup pistachios, roughly chopped
- 1 tbsp. olive oil or butter
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
- 1 pinch red chili flakes
Prepare brussels sprouts by cutting the very bottom of each sprout and removing the outside layer. Thinly slice brussels sprouts or shred them using a food processor.
Cut the kiełbasa into 1/2 inch cubes.
Heat large pan or skillet on high heat, and add oil/butter. Place the kiełbasa, red pepper flakes on pan, and cook on high heat until it begins to crisp on the edges, about 2 minutes. Remove kiełbasa and set aside, but leave all of the oil and fat.
Add the sliced/shredded brussels sprouts to the pan. Make sure the sprouts are as spread out as possible so that you maximize surface area.
Cook for 3 minutes on high heat. Then, mix so that as many pieces from the top are now hitting the surface of the pan. Cook for another 2-3 minutes, or until the sprouts appear to be evenly caramelized. Then add salt, pepper, kiełbasa, and pistachios, toss evenly, and cook for another minute. Taste and adjust seasoning accordingly.
Remove from heat and serve.