Keoni Chang is the corporate chef at Foodland. He showed us how to add some local flare to brussel sprouts. He also has more Thanksgiving cooking tips.
Pan Roasted Brussels Sprouts with Portuguese Sausage and Macadamias
1 ½ cup Portuguese sausage, diced approximately ¼ inch
1 pound Brussels sprouts, halved
1 tablespoons butter
Salt and black pepper to taste
¼ cup chopped toasted macadamia nuts
Heat a large skillet to medium high. Add in the sausage and allow it to release the fat. Once there is a nice layer of fat in the pan, add in the Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and place on a platter. Sprinkle with macadamia nuts. Serve immediately.
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