Skip to content 
Plenty of people are convinced that they don’t like Brussels sprouts, but it’s hard to say no to these little cabbages when they are roasted until they are deliciously caramelized— an ideal mix of soft and crispy. When I was growing up, the only way we ever ate Brussels sprouts was thoroughly doused in a nice balsamic vinegar, a move my grand-
father taught me. That’s why a little acid has been introduced here, in the form of sherry or balsamic vinegar. When buying the sausage for this side, remember that the smokier
it is, the better. These are the perfect side to our Christmas Goose.
For many, Brussels sprouts are synonymous with childhood memories of overcooked, soggy vegetables. But for me, they were always served with a splash of rich, tangy balsamic vinegar—a tradition passed down from my grandfather. This dish honors that family legacy by incorporating a touch of acid, either from sherry or balsamic vinegar, which enhances the natural sweetness of the roasted sprouts.
Adding smoky, hearty sausage elevates this side dish to something truly special. Whether you choose Bauernwurst, kielbasa, or another smoked sausage, the key is to opt for a variety with robust, smoky flavors. It pairs beautifully with the caramelized sprouts and savory shallots for a dish that’s perfect for winter gatherings or as a comforting side to any hearty meal.
Roasted Brussels Sprouts Ingredients
Ingredients (Serves 4 to 6)
1 tablespoon kosher salt, plus 1 teaspoon
1 pound (455 grams) Brussels sprouts, cut in half lengthwise
1 tablespoon canola oil
1 smoked sausage such as Bauernwurst or kielbasa, sliced
2 shallots or 1 small yellow onion, sliced
1/2 teaspoon freshly cracked black pepper
1 tablespoon unsalted butter
1 tablespoon sherry vinegar or balsamic vinegar
Instructions
- Prepare the Brussels Sprouts
Preheat the oven to 375°F (190°C). Fill a medium pot three-fourths full with water, bring to a boil over high heat, and add 1 tablespoon of kosher salt. Plunge the halved Brussels sprouts into the boiling water and cook until they start to feel tender when pierced with a knife tip, about 8 to 10 minutes, depending on their size. Drain the sprouts well and set aside. - Caramelize the Sprouts
Heat the canola oil in a medium cast-iron or heavy frying pan over medium-high heat. Working in batches if necessary to avoid overcrowding, place the Brussels sprouts cut-side down in a single layer. Cook until the cut sides are browned and caramelized, about 6 minutes. Transfer the sprouts to a plate and reserve. - Cook the Sausage and Shallots
Using the same pan, add the smoked sausage slices, shallots, remaining 1 teaspoon of kosher salt, freshly cracked black pepper, and unsalted butter. Reduce the heat to medium and cook, stirring occasionally, until the shallots are softened and aromatic, about 5 minutes. - Combine and Roast
Return the caramelized Brussels sprouts to the pan and add the sherry vinegar or balsamic vinegar. Toss together to evenly coat all the ingredients. Transfer the entire pan to the preheated oven and roast until the sprouts are tender when pierced with the tip of a knife and deeply browned, about 10 minutes. - Serve
Carefully remove the pan from the oven and transfer the contents to a serving dish. Serve immediately for a warm, smoky, and tangy side dish that’s sure to be a crowd-pleaser.
Rosenkohl – Roasted Brussels Sprouts
Ingredients
- 1 tablespoon kosher salt plus 1 teaspoon
- 1 pound 455 grams Brussels sprouts, cut in half lengthwise
- 1 tablespoon canola oil
- 1 smoked sausage such as Bauernwurst or kielbasa sliced
- 2 shallots or 1 small yellow onion sliced
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon sherry vinegar or balsamic vinegar
Instructions
Prepare the Brussels Sprouts
- Preheat the oven to 375°F (190°C). Fill a medium pot three-fourths full with water, bring to a boil over high heat, and add 1 tablespoon of kosher salt. Plunge the halved Brussels sprouts into the boiling water and cook until they start to feel tender when pierced with a knife tip, about 8 to 10 minutes, depending on their size. Drain the sprouts well and set aside.
Caramelize the Sprouts
- Heat the canola oil in a medium cast-iron or heavy frying pan over medium-high heat. Working in batches if necessary to avoid overcrowding, place the Brussels sprouts cut-side down in a single layer. Cook until the cut sides are browned and caramelized, about 6 minutes. Transfer the sprouts to a plate and reserve.
Cook the Sausage and Shallots
- Using the same pan, add the smoked sausage slices, shallots, remaining 1 teaspoon of kosher salt, freshly cracked black pepper, and unsalted butter. Reduce the heat to medium and cook, stirring occasionally, until the shallots are softened and aromatic, about 5 minutes.
Combine and Roast
- Return the caramelized Brussels sprouts to the pan and add the sherry vinegar or balsamic vinegar. Toss together to evenly coat all the ingredients. Transfer the entire pan to the preheated oven and roast until the sprouts are tender when pierced with the tip of a knife and deeply browned, about 10 minutes.
Serve
- Carefully remove the pan from the oven and transfer the contents to a serving dish. Serve immediately for a warm, smoky, and tangy side dish that’s sure to be a crowd-pleaser.
