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
Preparation
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.
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.
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.
Return the sausage and brussels to the skillet, add the cheese and stir to combine.
