Kielbasa With Brussels Sprouts Recipes

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place shallot and garlic cloves over two layers of aluminum foil. Coat with 2 tablespoons of extra-virgin olive oil and season with salt. Wrap the shallot and garlic with the foil, creating a pouch. Bake in the preheated oven until the garlic is tender, about 30 minutes. Place shallot and garlic in a bowl and mash using a fork. Set aside.
• Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil. Add the Brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Set aside.
• Heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. Lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. Remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate.
• Add 1 tablespoon of olive oil to the skillet. Cook the mashed shallot and garlic in the hot oil for 1 minute. Stir in the mustard and cream. Reduce the heat to medium-low and add the Brussels sprouts and beans. Toss to coat and season with salt and pepper. Continue cooking until heated through. Serve the kielbasa over the Brussels sprouts and beans.

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the sausage and onion. Cook and stir until onion is translucent, 8 to 10 minutes. Add the Brussels sprouts, and cook 10 minutes more. Season with salt and pepper to taste.

Steps:

• Preheat oven to 450.
• Mix the sprouts, onions and kielbasa in a large bowl with the oil, salt, pepper, and sprinkle of garlic powder.
• Spread a single layer in a roasting pan and roast 20 to 30 minutes or until sprouts are tender. Stir every 10 minutes.

Steps:

• Preheat oven to 400°F Form a small pouch from a folded piece of aluminum foil; fill with shallot, garlic, 2 tbsp olive oil and salt. Seal pouch and bake in preheated oven 30 minutes, until tender. Transfer to a bowl and mash with a fork; set aside.
• Place a steamer insert in a pot and add water to just below the insert. Cover and bring water to a boil. Add Brussels sprout to steamer insert. Re-cover and steam 2-6 minutes, until tender-crisp.
• Heat 1 tsp olive oil in a large, deep skillet over medium-high heat until shimmering. Place kielbasa into skillet, cut sides down, and cook, turning once, until brown and crispy on both sides, about 3 minutes per side. Remove kielbasa with a slotted spoon, leaving the fat in the pan; transfer to a paper-towel lined plate.
• Add remaining 1 tbsp oil to pan. Add mashed shallot and garlic and cook about 1 minute until fragrant. Add mustard and cream and stir well. Reduce heat to medium-low, add kidney beans and Brussels sprouts, and cook until heated through. Toss to coat with sauce; season with salt and pepper as needed. Transfer to a serving dish and top with kielbasa.