⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 1 lb Brussels sprouts
• 1 lb Sausage
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Chicken broth
• 1/4 cup Dijon mustard
• 1 tbsp Maple syrup

📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting that perfectly golden-brown top on our casserole.
2. Peel and halve your Brussels sprouts. If they are larger, you might even want to quarter them for even cooking. Trust me on this; you want them to cook evenly. I made that mistake once! It wasn't pretty.
3. In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure each sprout is nicely coated – this is key for nice caramelization.
4. While the sprouts are getting coated, remove the sausage from their casings if necessary. If it’s pre-cooked, just chop it into bite-sized pieces. If raw, cook them in a pan over medium heat until browned, breaking them apart as needed. This will save you time later on.
5. In the same large oven-safe skillet you’ll bake the casserole in, sauté the sausage (if you didn't already cook it) for about 5-7 minutes, until nicely browned. Remove from pan and set aside.
6. In the same skillet, add the seasoned Brussels sprouts and sauté for about 8-10 minutes, stirring occasionally, until they start to caramelize and become slightly tender. Remember, we're aiming for nice brown edges—that's where the flavor's at!
7. Now, stir in the cooked sausage back into the skillet with the Brussels sprouts. Give everything a good mix to combine the flavors.
8. In a small bowl, whisk together 1/2 cup of chicken broth (or vegetable broth for a vegetarian version), 1/4 cup of Dijon mustard, and 1 tablespoon of maple syrup. Whisk until it's all smoothly combined.
9. Pour the Dijon-maple mixture over the sausage and Brussels sprout mixture in the skillet. Stir gently to coat everything evenly. The sauce will help the whole thing come together beautifully and adds a lovely touch of sweetness to counter the savories
10. Place the skillet into the preheated oven and bake for 20-25 minutes, or until the Brussels sprouts are tender and the casserole is bubbly and golden brown on top. You’ll know it’s done when you see those delicious, crispy edges.
11. Once it’s out of the oven, let it rest for about 5-10 minutes before serving. This allows the flavors to meld together even more. I know it's hard to wait, but it's worth it! Trust me, I've learned this lesson the hard way more than once.

📝 Notes

• For a vegetarian option, substitute the sausage with a plant-based alternative and use vegetable broth instead of chicken broth.
• Feel free to add other vegetables, such as carrots, potatoes, or onions, to customize this dish to your liking. Don't hesitate to experiment with your favorite flavors.
• If using pre-cooked sausage, reduce the cooking time by about 5-7 minutes, you don’t want to overcook the sausage. You should also reduce the sauteing time for the sprouts as well