"Chef Ana Sortun tosses her superfast skillet-cooked brussels sprouts with sausage and a citrusy honey glaze...."
INGREDIENTS
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2 tablespoons extra-virgin olive oil
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14 brussels sprouts (10 ounces), trimmed and halved
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Kosher salt
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Pepper
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6 ounces sweet Italian sausage (2 links), casings removed
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1/4 cup fresh orange juice
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1 teaspoon honey