Brussels Sprouts and Sausage Parsnip Spiralized Pasta

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Spiralized parsnips make a wonderful pasta replacement in this satisfying, spicy Autumn dish made with brussels sprouts and spicy chicken sausage.

Spiralized parsnips make a wonderful pasta replacement in this satisfying, spicy Autumn dish made with brussels sprouts and spicy chicken sausage.

Spiralized parsnips make a wonderful pasta replacement in this spicy Autumn dish made with brussels sprouts and spicy chicken sausage.Brussels Sprouts and Sausage Parsnip Spiralized Pasta

Other spiralized recipes I love are Quick Spiralized Zucchini and Grape TomatoesSpiralized Mediterranean Beet and Feta Skillet Bake, and Spiralized Veggie Gratin.

 

Spiralized parsnips make a wonderful pasta replacement in this spicy Autumn dish made with brussels sprouts and spicy chicken sausage.

Working hard on my next cookbook so I am sharing some recipes from the archives! Inspired by this Broccoli Rabe and Sausage Parsnip Spiralized Pasta recipe, I’ve been craving more dishes with spiralized parsnips. Crazy how a vegetable I normally wouldn’t eat can be incorporated into a meal and taste so good! The bite of the parsnips pair wonderfully with spicy sausage. Add charred shaved brussels, pecornino romano and more red pepper flakes and this dish, loaded with veggies is a winner! I highly recommend this spiralizer it’s the best (pictured above)!

Spiralized parsnips make a wonderful pasta replacement in this spicy Autumn dish made with brussels sprouts and spicy chicken sausage.

Spiralized parsnips make a wonderful pasta replacement in this satisfying, spicy Autumn dish made with brussels sprouts and spicy chicken sausage.
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4.45 from 9 votes
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Brussels Sprouts and Sausage Parsnip Spiralized Pasta

336 Cals 23 Protein 29 Carbs 16 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 2 Servings
COURSE: Dinner
CUISINE: American
Spiralized parsnips make a wonderful pasta replacement in this satisfying, spicy Autumn dish made with brussels sprouts and spicy chicken sausage.

Ingredients

  • 2 links spicy Chicken Italian Sausage, casings removed
  • 5 oz brussels sprouts, shredded
  • 2 tsp olive oil
  • 6 1/2 oz 1 large parsnip, peeled,  spiralized, trimmed 6-inches long
  • 1/4 cup chopped shallots
  • 2 cloves garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp kosher salt
  • black pepper, to taste
  • 1/2 cup low sodium chicken broth
  • 1/4 cup grated parmesan cheese, omit for whole30

Instructions

  • Place a large nonstick skillet over medium heat. When hot, add the sausage and cook, breaking up with a wooden spoon 6 to 8 minutes, until browned. Transfer to a plate.
  • Add the oil to the skillet, brussels sprouts, shallots and garlic and cook on medium-high until golden on the edges, 4-5 minutes. Set aside with the sausage.
  • Add the parsnip noodles to the skillet over medium heat with the broth and red pepper flakes and cook until the noodles are al dente, about 5 minutes.
  • Return the sausage and brussels to the skillet, add the cheese and stir to combine.

Nutrition

Serving: 13/4 cups, Calories: 336kcal, Carbohydrates: 29g, Protein: 23g, Fat: 16g, Saturated Fat: 5g, Cholesterol: 70mg, Sodium: 965mg, Fiber: 6g, Sugar: 7g
WW Points Plus: 7
Keywords: One Pan, spiralized noodles, spiralized parsnips, spiralized vegetables, weight watchers, whole30

Spiralized parsnips make a wonderful pasta replacement in this spicy Autumn dish made with brussels sprouts and spicy chicken sausage.Spiralized parsnips make a wonderful pasta replacement in this spicy Autumn dish made with brussels sprouts and spicy chicken sausage.

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70 comments

  1. Super tasty!

  2. I combined a couple recipes and we thought it was great. Used Skinny Taste Italian sausage recipe and used 1/2, 99 percent fat free ground turkey and 1/2, 94 percent fat free turkey to make that. Used all of it ( one pound) and one pound of Brussels sprouts. Instead of parsnip noodles I cooked a spaghetti squash and served this over the squash. I think another skinny taste recipe could be merged here-( Italian sausage beans and escarole) -could add white beans/ green/ and I even think this would be good at breakfast or anytime with an egg on top…Many possibilities to change it up if desired.

  3. I like roasted parsnips, but spiralized parsnips were a pain to make and just tasted ok. Not enough flavor or salt. This dish was just a meh from me and my husband.

  4. Made this for dinner tonight and it was fantastic. I just used gluten free pasta since I don’t have a spiralizer. Also used 2 precooked Italian chicken sausage links and cut them into small discs. Except for doubling the cheese, I didn’t change or add any anything else. It will def be moved into regular rotation (along with several of your other recipes).

  5. I made this for dinner last night.  It was good, but not a crowd pleaser.  In fairness, my crowd is 11 and 7.  But being the frugal momma I am, I saved the leftovers. This morning I sizzled it up in a land and topped it with two fried eggs.  OMG!  Awesome!

  6. This was delicious!  Excellent flavor with not many ingredients.  Parsnips were hard to spiraliize with my cheap hand-twist one so I just grated them with my food processor.  I will definitely make this again!

  7. This was SO good and SO easy! I thought for sure it wouldn’t be filling enough for my husband, but it was the perfect amount. I was nervous about using the spiralized veggies because I could never really get into spaghetti squash. I couldn’t find parsnip so I used butternut squash and it was really incredible. This one will definitely be going into the dinner rotation! Thank you Gina!!

  8. On Whole30 and made this tonight. DELICIOUS! We used the Aidells chicken apple sausage that is Whole 30 approved, which is sweeter, so added a little extra pepper to make it spicier.  Next time I may try and make my own chicken sausage. Doubled the recipe and excited for the lunch leftovers tomorrow! My boyfriend who is begrudgingly doing Whole30 with me said this was his favorite dinner so far! 

  9. I just made this for dinner and it was a flavor explosion in my mouth..soooo good! Really hard to resist going back for the other portion right now 🙂

  10. Not my favorite, but I did add too much salt. Might have been edible otherwise. Also I’m not the biggest fan of Italian sausage in this recipe. I used Trader Joe’s spicy chicken Italian sausage. I really wanted to like this. I even doubled the recipe so I’d have leftovers. I kept trying to think of what I could do to save this, but in the end, I threw it out. 

  11. Made this last night for dinner and I have to say, it was not our favorite Skinnytaste recipe.  It sort of tasted like diet food…which is not normally the case with Gina’s recipes!  It all had the same texture (kinda mushy) and was just missing something.   My husband and I are both pretty experienced cooks, and we couldn’t figure out an easy fix.  Have to say I won’t be making this one again…but there’s lots of other good stuff on this site to try! 

    • I just cooked this tonight and unfortunately had the same result as you. In the end it’s sort of a mushy mash of all the ingredients… it tastes okay, and I feel good knowing it’s pretty healthy, but probably won’t repeat. It looked pretty decent up until the parsnip noodles which just ended up a little wet and sloppy. Oh well… I’ve made countless other recipes from this site and they’ve all been total knockouts!