Spiralized parsnips make a wonderful pasta replacement in this satisfying, spicy Autumn dish made with brussels sprouts and spicy chicken sausage.
Yield: 2 Servings
4.38 from 8 votes

Brussels Sprouts and Sausage Parsnip Spiralized Pasta

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
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
Freestyle Points: 9
Points +: 7