Pan-Roasted Brussels Sprouts, Mushrooms, Potatoes & Sausage

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Last year, I was searching for a fun new way to eat Brussels sprouts and came across this recipe. The weather is cooling down and Brussels sprouts are all over local farmer’s markets and the Lexington Co-Op, so I thought it was the right time to bring this recipe back into rotation. What keeps me coming back to this dish? Farm fresh eggs cracked over the top of the colorful ingredients create a thing of beauty. Melted Manchego cheese, perfectly crusted edges of Brussel sprouts, and broken golden egg yolk are an unexpected trio of flavors that I have grown rather fond of. The contrasting textures of potato, mushroom and sausage add to the flavorful variety of this one pan dish. Here’s the recipe as I made it:

Pan-Roasted Brussels Sprouts, Mushrooms, Potatoes & Sausage

  • 1 pound Brussels sprouts, halved lengthwise
  • 1 pound baby red and yellow potatoes, sliced 1/2 inch thick — may also use large fingerling or new potatoes
  • 1/2 pound shiitake mushrooms, quartered
  • 2 andouille or chorizo sausages (3 ounce pieces), halved lengthwise and cut into 1/2-inch pieces
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 4 large eggs
  • 2 ounces Manchego cheese, shaved
  1. Preheat the oven to 450°F.
  2. In a large roasting pan, toss the brussels sprouts with the potatoes, mushrooms, sausages and olive oil; season with salt and pepper. Roast for about 30 minutes, stirring once or twice, until the vegetables are tender and lightly browned.
  3. Carefully crack the eggs into the pan and sprinkle with the cheese. Roast for about 4 minutes longer, until the eggs are barely set and the cheese is melted.
  4. Stir everything together and serve right away.

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On several occasions, I have made this recipe with andouille sausage, and I’ve made it with chorizo a couple times when andouille wasn’t available. So long as you have some quality sausage, you can’t go wrong. You could also eliminate the sausage altogether if you please.

Although it requires several ingredients you won’t have readily available in your refrigerator or pantry, this recipe is straightforward and doesn’t take long to cook. It also makes a fabulous brunch item because of its simple preparation and unusual mix of ingredients. If you ever host or attend collaborative holiday brunches, you likely won’t have someone else bringing this one to the table!

This dish is one of my husband’s favorite dinners. Even as we are eating it, he will request it for dinner again soon. You know you’ve got something good on your plates when you hear that feedback!

About Nina

Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.

01. October 2011 by Nina
Categories: Recipes, Weeknight Meals | Tags: , , , , , , , , , | 5 comments

5 Responses

  1. DEB C says:

    This dish looks fantastic!Perfect dish for Oktoberfest time! I WOULD COMPLEMENT THIS WITH A PUMPKIN BEER!Thanks for posting!

  2. Nina says:

    Glad you like the sound of it. It is very Oktoberfest sounding indeed — and that sounds like the perfect beverage pairing. Enjoy!!

  3. This dish looks delicious in the photos. This post and others in this blog show such unique and creative meals and desserts.

  4. WalleyWorld says:

    Brussels sprout casserole is a great idea… with cheese too. I’m stuck on roasting all kinds of veggies so this is a good brainstorm for me. Adding some Spars sausage to it. Thanks.