How To Make Brussel Sprouts and Sausage Parsnip Spiralized Pasta
Cut your parsnips into strips and turn them into a health-friendly spiralized pasta with brussel sprouts and chicken sausages creating this picante bowl!
Serves:
Ingredients
- 2Chicken Italian Sausage,links spicy, casings removed
- 5ozbrussels sprouts,shredded
- 2tspolive oil
- 6½ozparsnip,1 large, peeled, spiralized, trimmed 6-inches long
- ¼cupshallots,chopped
- 2garlic cloves,minced
- ¼tspred pepper flakes,crushed
- ¼tspkosher salt
- Black pepper,to taste
- ½cupchicken broth,low sodium
- ¼cupparmesan cheese,grated, omit for whole30
Instructions
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Place a large nonstick skillet over medium heat. When hot, add the sausage and cook, breaking up with a wooden spoon, for 6 to 8 minutes, until browned. Transfer to a plate.
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Add the oil to the skillet, brussels sprouts, shallots and garlic and cook on medium-high for 4 to 5 minutes, or until golden on the edges. Set aside with the sausage.
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Add the parsnip noodles to the skillet over medium heat with the broth and red pepper flakes and cook for about 5 minutes, until the noodles are al dente.
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Return the sausage and brussels to the skillet, add the cheese and stir to combine.
Nutrition
- Calories: 646.87kcal
- Fat: 45.99g
- Saturated Fat: 16.71g
- Monounsaturated Fat: 21.37g
- Polyunsaturated Fat: 5.44g
- Carbohydrates: 31.52g
- Fiber: 8.23g
- Sugar: 8.73g
- Protein: 28.58g
- Cholesterol: 100.32mg
- Sodium: 1197.85mg
- Calcium: 323.17mg
- Potassium: 1083.14mg
- Iron: 3.58mg
- Vitamin A: 67.60µg
- Vitamin C: 80.85mg
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