I love to find recipes and tweak them, but this is one of my original creations and one that my whole family loves! I hope that it will become a favorite in your house as well!
1 Bag Brussels Sprouts, outer leaves removed & quartered
1 tsp. Garlic, minced
1/2 c. Red Onion, diced
1 Gala Apple, cored & diced
2 TBsp. Coconut Oil
1 tsp. Tarragon, dried (or Mother Bragg’s Sprinkle)
Salt & Pepper, to taste
1/4 c.- 1/2 c. Bold Rock Hard Apple Cider
1 pkg. Aidells Apple Chicken Sausages
In a cast iron skillet, heat the coconut oil over Med.-High heat. Saute the onions and garlic until the onions begin to soften, 2-3 minutes. Add the brussels sprouts, apples, tarragon, salt & pepper. Cook until the sprouts & apples begin to soften and caramelize slightly, stirring frequently, about 4- 5 minutes. Add the Bold Rock Cider to de-glaze the pan and continue to cook 5-6 more minutes, until the sprouts are tender and the cider has reduced down.
Roast the Chicken Sausages in the oven at 350 until they are heated through and crispy on the outside. This should only take about 8 minutes. Place sliced sausages on top of the drunken brussels and serve.
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