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Challenge: Fall Harvest

Sweet & Savory Pan Roasted Brussels Sprouts with Pecans, Apples, Sweet Potatoes & Sausage

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These sweet and savory pan roasted brussels sprouts are definitely NOT the sprouts you heard about as a kid from the previous generations who had to eat them plain, boiled and waterlogged with maybe just a pinch of salt. These sprouts are dreamy and packed with a flavor profile that will have you asking for a second helping. A quick and easy dish containing sweet potatoes, shallots, Honeycrisp apples, pecans and Italian sausage.

Sweet & Savory Pan Roasted Brussels Sprouts with Pecans, Apples, Sweet Potatoes & Sausage

  • Yield: 4 servings
  • Prep Time: 10 min
  • Cooking Time: 25 min


  • 1 Tbs olive oil
  • ½ lb. ground mild chicken Italian sausage
  • 6 Tbs unsalted butter, divided
  • 1 large shallot, finely diced
  • ½ tsp salt
  • pinch of pepper
  • 2 tsp balsamic vinegar
  • 2 cups sweet potatoes, diced
  • 2 dz. brussels sprouts, stems removed & halved
  • 1 Honeycrisp apple, cored and diced
  • ½ cup pecans, coarsely chopped
  • finely grated parmesan cheese


  1. Heat the olive oil over medium-high heat in a large frying pan.
  2. Add the chicken Italian sausage, breaking it into smaller pieces while cooking, and cook until browned. Remove sausage from pan and set aside.
  3. Return pan to stove over medium-high heat, add 2 Tablespoons butter, salt and pepper.
  4. Add shallot and balsamic vinegar. Cook until shallots are just beginning to brown and are slightly caramelized.
  5. Add brussels sprouts and sweet potatoes and 2 Tablespoons butter. Cook about 10-12 minutes until brussels sprouts and sweet potatoes begin to brown on edges and become tender.
  6. Once the brussels sprouts and sweet potatoes are mostly cooked, return sausage to pan and add diced apple, chopped pecans, and remaining 2 Tbs butter.
  7. Cook for 3-5 minutes, just until sausage is heated through and apples are slightly softened.
  8. Serve and top with finely grated parmesan cheese.

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