Sautéed Brussels Sprouts

Lauren Conforti


My daughter doesn’t like the cheeses inside manicotti so my husband created this filling! It’s also a delicious side dish, and omitting the sausage & adding a drizzle of olive oil makes it wonderfully vegetarian!


★★★★★ 1 vote

20 Min
15 Min


  • 12-14
    brussels sprouts, very thinly sliced
  • 1/2 small
    red onion, very thinly sliced
  • 1/2
    carrot, grated
  • 1/4 lb
    sweet italian sausage, loose (omit meat & substitute a drizzle of olive oil to make it vegetarian)
  • ·
    salt & pepper to taste
  • ·
    splash of red wine vinegar
  • Lg pinch

How to Make Sautéed Brussels Sprouts


  1. Brown sausage & break up into little crumbles.
  2. Add veggies and salt & pepper. Sauté until just tender.
  3. Add a splash of red wine vinegar & large pinch of sugar. Stir. Let cook on low heat about 5-10 mins more.
  4. Note: Can also be used as a filling for at least 6 Manicotti, for those not wanting a cheese filling.
  5. Note: Can also substitute breakfast sausage for the Italian sausage to make a delicious filling for an omelet.

Printable Recipe Card

About Sautéed Brussels Sprouts

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian Low Fat Low Carb
Other Tags: Quick & Easy Healthy

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