Eight ingredients, plus pantry staples. That's all it takes to make an entire meal from scratch. Add in a good bottle of wine for less than $20, and you've got a feast for family or friends.
Sometimes there is really no other option but to try to get dinner on the table stat. This one-pan meal comes together in just over half an hour and packs a punch with crispy, fiery brussels sprouts and juicy sausages, all cooked in the same pan.
If crushed Calabrian chiles aren’t already in your arsenal, then consider this a crash course. Hailing from the southernmost region of the Italian peninsula, exported Calabrian chiles are generally preserved with olive oil, salt and sometimes vinegar and herbs. This condiment can be easily thrown into pasta sauces, smeared on sandwiches, tossed into salad dressings or added to virtually any dish that needs that extra “oomph.” As a bonus, an opened jar of the chile paste can last in the fridge for up to two years, so while it can be a bit pricey, you’ll get a lot of use out of it.
The sausages are first seared in a very hot oven to give them some color and ensure they cook all the way through. I prefer sweet Italian sausage rather than hot, since you’re adding heat from the chiles; I tested with both chicken and pork, but veggie sausages would work too.
At first glance, the way the Brussels sprouts are cut in this recipe may seem odd. Rather than traditionally halving the sprouts and roasting them face-down, these sprouts are sliced into rings to make more of a slaw. This increases the amount of surface area that comes into contact with the hot pan and the chiles, ensuring that the sprouts will cook quickly, become crispier and pick up more flavor. As the sprouts cook, the different pieces will develop a variety of textures, from tender rounds to slivers that almost crackle on your tongue. (By the way, the leftover slaw makes a great addition to salads and grain bowls.)
It may seem insignificant, but the extra squeeze of lemon at the end may be the most important part of this dish. With this mix of spicy, salty and roasted flavors, a refreshing touch of citrus is essential to create a well-balanced bite.
While it may seem logical to pair this with a wine from Calabria, this dish absolutely sings with a glass of Grillo from neighboring Sicily. The Zisola Sicilia White Azisa 2021 clocks in at only $15, with more than 1,000 cases imported into the U.S. Citrusy and refreshing, this Grillo has a backbone of salinity, giving the wine structure, but is balanced with zinging fruit and acidity that will tame the heat from the sprouts but not overwhelm the dish.
One-Pan Calabrian Chile Brussels Sprouts and Sausages
Pair with a bright and minerally Grillo from Sicily, such as the Zisola Sicilia White Azisa 2021 (89 points, $15).
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 35 minutes
Approximate food costs: $20
- 4 tablespoons olive oil, divided
- 4 large links of sweet Italian sausage (chicken, pork or veggie)
- 1 pound whole brussels sprouts
- 3 tablespoons crushed Calabrian chiles (may also be labeled as chopped, paste, sauce or spread)
- 2 shallots
- 3 cloves of garlic
- 1 teaspoon kosher salt
- pepper to taste
- 1/ 2 lemon
1. Preheat oven to 450° F. Coat a 21-inch-by-15-inch baking sheet with one tablespoon of olive oil, getting it into each corner. Place the four sausages on the baking sheet and put it into the oven for 15 minutes, turning the sausages over halfway through.
2. While the sausage is cooking, cut the ends off the brussels sprouts and thinly slice them into rounds from the top down. Place slices in a large bowl and rinse with cold water, draining thoroughly.
3. Mince the shallots and garlic and add to the bowl, along with the remaining 3 tablespoons of olive oil, the Calabrian chiles, salt and pepper. Toss to mix. Taste and adjust seasoning, if desired.
4. After the sausages have cooked for 15 minutes, take them out of the oven and lower the temperature to 375° F. Add the sprouts mixture to the pan and spread evenly across the full surface area of the sheet, making sure to smooth out any mounds. If the sausages get covered by the sprouts, re-surface them and nestle them within the mixture. Place in the oven and cook for an additional 20 minutes.
5. Remove the pan from the oven and immediately squeeze juice from the lemon half all over the sprouts and sausages. If desired, serve alongside grains like rice or farro, or a loaf of crusty bread with ample butter. Serves 4.