Italian sausage, cauliflower rice, and bacon roasted brussels

Italian sausage, cauliflower rice, and bacon roasted brussels

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2 Responses

  1. For the sausage:
    Simmer 5 hot Italian sausages in 1 cup water and 2 cups chicken or turkey stock for 10-15 mins until fully cooked. Broil in the oven until browned.

    Cauli rice:
    Reduce simmering liquid, add 2 tbsp olive oil, half an onion chopped, 1 pepper, chopped. Sauteed for 3-5 minutes until veg is soft. Add 1lb bag frozen riced cauliflower. Add herbs or spices to taste (I used a tsp of smoked paprika, tsp of garlic powder and tsp of dried basil). Cook for 10-15 mins on medium high, stirring frequently to evaporate as much moisture as possible without burning. Add salt/oil/butter to taste.

    Slice Brussels lengthwise in half (quarters of very large). Toss with a glug of olive oil and salt. Bake in 425F oven for 12 mins. Remove from the oven and add 2 slices of bacon and 1 half onion, chopped. Return to oven for additional 20-25 mins until they reach your desired doneness.

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