Chicken Sausage and Brussels Sprouts

I never thought I liked Brussels Sprouts until I cooked this. They just sounded gross to me, but I was way wrong. This is paleo-friendly, quick, easy, and yummy.

Make it a Full Meal
I serve this with any quinoa side dish, like my Creole-Seasoned Quinoa and Kale. If you want to add more veggies, serve it over spinach (wilted with some garlic and olive oil, if you’d like).

Nutritional Overview
Calories: 330
Carbs: 22g
Fat: 17g
Protein: 24gServes: 2
Cook time: 20 minutes


  • 2-3 tsp minced garlic
  • 1/4 cup water
  • 1/2 packet dry Ranch dressing mix (I like using Hidden Valley Fiesta Ranch)
  • 1 bag of Steamfresh Brussels Sprouts (frozen food section)
  • 2 links of Bilinski’s chicken sausage


  1. Slice chicken sausage links and cook in a skillet over medium-high heat until done (lightly browned)
  2. In a separate skillet over low-medium heat, warm up the garlic
  3. Once garlic starts to sizzle/become fragrant, add the Ranch powder to the skillet and stir (it will be thick — just make sure the garlic is coated)
  4. Add your water and Brussels Sprouts to the garlic/Ranch mix. Stir to coat the sprouts
  5. Increase heat to medium, cover, and let the Brussels Sprouts cook for 5-10 minutes (or until tender), stirring occasionally
  6. Add cooked chicken sausage to the Brussels Sprouts mixture and stir to combine all ingredients

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