THE BRUSSELS AND SAUSAGE: I use Ina Garten’s Balsamic Roasted Brussels sprouts method to roast my brussels, and just did it with the sliced chicken sausage at the same time. I prefer to use TJ’s sun-dried tomato chicken sausage for this recipe.
THE PASTA: I used 1 box whole-wheat angel hair and cooked according to package. Once cooked and drained, I threw it back in the original pot and added approx. 2 Tbs olive oil + 1 Tbs lemon juice + a hefty drizzle of balsamic glaze + 1/s tsp red pepper flakes + S&P to taste.
TO SERVE: get yourself a nice pretty dish (presentation is key, you know!) and plate the pasta first. Then, add the gorgeous roasted brussels and chicken sausage on top. You could even drizzle a final touch of balsamic here if you wanted it to look extra fancy! Serve with parm on the side, or you could go ahead and mix it throughout the pasta as well (we had a few dairy free people so served it on the side). This was a HUGE crowd pleaser, and I was thrilled with how it turned out!
1 box whole-wheat angel hair
2 Tbs olive oil
1 Tbs lemon juice
a hefty drizzle of balsamic glaze
1/s tsp red pepper flakes
S&P to taste
Brussel Sprouts
Sun dried tomato chicken sausage
Mom to four wonderful little people. While they sleep, I cook.