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.
- Oven to 400.
- Cut brussels in half and toss both them and the sausage in about 2 tbs olive oil + S&P.
- Roast for about 30 mins, shaking every ten minutes.
- Once cooked, drizzle the top with approx 2 Tbs balsamic glaze (or balsamic that you have reduced to a thick syrup) and toss to coat them. I didn’t measure here, I just drizzled to my heart’s content!
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!