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

9
9
7
SP
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
Blue Smart Points: 9
Green Smart Points: 9
Purple Smart Points: 7
Points +: 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!

  12. Wasn’t sure how many ounces of sausage to use so I ended up doing a meatier portion and I used 8. I used a fair amount of red pepper as I like my food spicy. I wasn’t sure how i felt about parsnips but wanted to try something out of the box- it was delicious! I actually made this into 3 servings due to how much sausage I used and was happily full when I finished dinner- can’t wait for the leftovers- another great dish to add to my list- this will be great throughout the fall and winter. Thanks!!

  13. Made this for dinner last night. It looked like Thai food when I was finished and I got real excited because I love Thai food! Well…….it didn’t taste like Thai food HOWEVER I used your amazing recipe for gochujang salmon and put a few of those ingredients in it.  Thank you so much for introducing me to such amazing meals! I LOVE your stuff.  I hope you get an app soon!

  14. Gina, I made this last week and am making it again tonight. What a delicious combination of flavors! I hadn’t spiralized parsnips before, and they’re so good! Nicely sweet, perfect texture. Thank you!

  15. I made this last night and it tasted great! I used turkey sausage because that was all my store had, they must be getting ready for thanksgiving!  Although the actual cooking is quick, it took me forever to do the spiralizing because It was my first time using it.  Definitely worth the extra effort. 

  16. Is the chicken sausage you buy pre-cooked or uncooked sausage links?

  17. Gina! Girl,  this is the best recipe ever! My daughter hates Brussel sprouts and she loved every thing about this dish! The flavors beautifully go together with the spice and the crispiness of the parsnips! Good job as always Gina and thank you again for all your fabulous recipes! 

  18. I made this Friday night and my husband and I loved it! It’s easy to make and delicious with just the right amount of heat from the red pepper flakes. The serving size is very generous which I always appreciate, as well. Thanks for another great recipe, Gina!

  19. Do you think this would be good with butternut squash noodles?

  20. How do you think this would work with ground lean hamburger??

  21. Just made and my husband already has said – VVG! Thanks so much for another fantastic recipe, Gina! 

  22. Another winner, as I’m 2 years post-op from weight loss surgery and I cook a few of your recipes on Sunday’s for lunches all week. 

    I’m Now obsessed with parsnip noodles. 🙂

  23. can I use zoodles instead of parsnip noodles? how would that change the recipe, if at all? I am not getting parsnips at my local store.

  24. No way does that go together, are you pregnant?

  25. I want to make your brussell sprouts, sausage, parsnip spriralized pasta dish.  What brand of spiralizer are you using?

  26. How long does this keep for? Are leftovers okay, or better to eat right after cooking?

  27. Do you know what the smartpoints would be if cheese was omitted? Thanks!!! 

  28. This looks delicious. I also wonder what size chicken sausage you are using. Is it a small link like a standard breakfast sausage weighing around .66 ounce or is it more like an Aidell’s sausage, a large sausage weighing 3 ounces. Thank

  29. I subbed ditalini for the “pasta” and it was fabulous! I think I will add even more brussel sprouts next time.

  30. Very good! I made this last night and everyone enjoyed it. I couldn’t get my parsnips to stay in long “noodles”, they kept breaking. But it didn’t really matter in the end! It tasted great. Definitely a keeper, thank you.

  31. When do you add the 1/4 tsp salt?

  32. I just made this for diner tonight and used a combination of both Brussels sprouts and broccoli rabe…it was so delicious!! Thank you for all your wonderful recipes. 

  33. Hi Gina,

    I’m an aussie and I’m not sure what you mean by “2 links” of chicken sausage… What exactly is two links? Do you know how much that would roughly weigh? Or is it just two sausages?
    Thanks in advance
    !

  34. This is a great recipe, thanks so much. I was fortunate to find nice fat parsnips, a must for spiralizing. 
    Several people have asked that you clarify the quantity of sausage. Links vary in size across brands and WW points will be very sensitive to the quantity of sausage. Will you please respond?

  35. I made this last night and it was delicious! The key is definitely to find parsnips that are thick. I ended up spiralizing four of them to get enough noodles.

  36. Nice recipe Gina! I used spaghetti squash instead of parsnip and it came out great! The sausage gave so much flavor that I don’t even think it needed the Parmesan cheese. I’m so glad that this recipe is low carb and so filling. My husband is diabetic and I’m always on the hunt for easy delicious meals that are satisfying. Thanks!

  37. Oh this looks amazing!  I cannot wait to try this!

  38. Yum! I love parsnip! 

  39. I  love this blog and really appreciate the addition of smart points to your recipes! Thank you, it’s very helpful and makes following your recipes so much easier for me, a WW member.

  40. I made this for dinner tonight!  It was fantastic!!!  I had to show some self control and not eat the entire thing, it was that good!  (Not a fan of spicy stuff so I didn’t use spicy sausage or add the red pepper flakes.)

    Definitely making this again!!

  41. This looks AH-mazing! I’m definitely trying this over the Weekend! X

  42. I use bulk chicken sausage from Whole Foods…can you tell me how much in weight I should use..vs links? 

    Can’t wait to try this one!

  43. I absolutely LOVE your Brussel Sprouts Carbonara, so I will definitely be trying this! Thanks so much for all the fantastic recipes!

  44. Hin The following appears in the recipe for Brussel Sprouts with Chicken Sausage, but I don’t under stand what it means…..  RE:  BRUSSELS SPROUTS AND SAUSAGE PARSNIP SPIRALIZED PASTA

    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) <======This is my query ! 

  45. Can you share what brand of sausage you use? My go-to chicken sausage just got discontinued by my grocer. Grrrr

  46. I bought this spiralizer and cannot get it to do sweet potoatoes. It doesn’t seem strong enough. Any tips? 

    • I know this is about a year later than your comment, but I just found this site. I microwave mine for about 1-2 minutes to soften them up. They glide through the spiralizer like butta! 😉

  47. This might be a silly question, but how are you shaving the brussel sprouts? Do you buy them that way, or just slice them thinly?

  48. Looks so good! If we don’t get the hurricane (models are looking promising for Virginia), then I will get the ingredients and make it this weekend!

  49. How much chicken sausage do you use? It says two links, but I like to use fresh sausage from the butcher, and the “links” they sell weight almost a pound each! Two of those seems like too much

  50. I can’t find parsnips at my HEB. 🙁 

  51. Hi Gina! Looks fantastic! In step 1, oregano is mentioned, but it’s not listed in the ingredients. Could you tell me if you added dried or fresh oregano and how much? Thanks so much! I eagerly await your newest cookbook that I’ve had on order!!

    • I’m sorry will fix. I didn’t use oregano but you can!

      • Hello Gina, I’m in a panic!! PANIC! PANIC! PANIC! I thought I got a recipe from YOUR blog HOWEVER I CANNOT FIND IT ANYWHERE NOW….PLEASE HELP, HELP, HELP, HELP, ME…
        In November while I was reading all of your Thanksgiving recipes for my vegetarian niece to make….I found a delicious recipe for BRUSSEL SPROUTS AND Ricotta cheese, AND Gruyere chese and a lot of other indgredients spread on top of toast! I made a copy of it and then when it came time to make them, I apparently thought I found the right recipe on line and made another copy but it was NOT the original recipe! I know when something is wrong and this was NOT the original recipe because it didn’t include both cheeses! Did you post a recipe with these primary indgredients and if so, can I please HAVE IT AGAIN???? Thank you so much for all of your delicious soups this past fall also….loved them! fondly, Barbara Jo Russell

      • Sure, here it is https://www.skinnytaste.com/brussels-sprouts-gratin/