15-Minute, One-Pan Paleo Sausage and Brussels Sprouts

Paleo Sausage and Brussels Sprouts

15 minutes. One pan and minimal clean up. Paleo sausage and brussels sprouts. THIS. This is simple, so satisfying, and SO flavorful. Oh, and so healthy. That too.

How did I JUST discover apple chicken sausage? I was perusing the breakfast meat aisle at Publix and came across the Aidell’s brand of sausages. Chicken, apples, spices, and nothing weird or processed? Hello, lover. I had to give this a try, (especially as I’m t-minus a week until wedding dress shopping ahhhh).Paleo Sausage and Brussels Sprouts

To me, apples and sausage have a cozy, fall vibe that just begs for flavors like maple syrup and mustard. What else goes well with fall flavors? Brussels sprouts! And not just any brussels sprouts- crispy, blackened, DREAMY garlic, lemon, sweet and spicy brussels sprouts. Are you a convert yet? If not, give ’em a serious try. If you are already, you’re welcome.

Paleo Sausage and Brussels Sprouts

So the true beauty of this recipe is the easiness.  Just picture the moment you come home from work exhausted and starving and you literally CAN’T with cooking or waiting more than 20 minutes. You think about the oven pizza in the freezer, and then you remember this gem: 15 minute, one pan paleo sausage and brussels sprouts.  It takes 5 minutes or less to prep, and only 10 minutes to cook. It’s so wonderful and filling. You’ll feel like a million bucks because it’s healthy and nutritious. Now go rock it out!

Paleo Sausage and Brussels Sprouts

4.8 from 4 reviews
15-Minute, One-Pan Paleo Sausage and Brussels Sprouts
Prep time
Cook time
Total time
It only takes one pan and 15 minutes to make this paleo sausage and brussels sprouts meal!
Recipe type: Paleo
Serves: 2 servings
  • 2 Tbsp. cooking oil, (olive oil or avocado oil work well)
  • 1 lb. brussels sprouts, trimmed and halved
  • salt and pepper
  • ½ tsp. red pepper flakes
  • 4 links of chicken apple sausage, (I like Aidell's)
  • 2 Tbsp. maple syrup
  • 2 cloves garlic, minced
  • 1 lemon, sliced in half.
  • Mustard, for serving, (stone ground, dijon, or honey mustard all work well!)
  1. Heat the oil in a large cast iron skillet over medium heat.
  2. Add the brussels sprouts, season with a pinch of salt and pepper, and let cook for 2 minutes before stirring. This should give the brussels a lot of good color and flavor.
  3. Stir with a wooden spoon, making a space in the middle of the pan for the sausage. Add the sausage, and let everything cook 4 minutes.
  4. After 4 minutes, turn the sausage to brown the other sides.
  5. Drizzle the brussels sprouts with the maple syrup and stir. Let everything cook 2 more minutes.
  6. Add the minced garlic to the brussels sprouts, and stir. Let everything cook a final 2 minutes.
  7. Turn off the heat, and squeeze the lemon juice over the brussels sprouts. Stir one final time.
  8. Serve the sausage and brussels sprouts with a side of your favorite mustard for dipping.

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  • Hey Ally, when do you add the red pepper flakes in? I added them with the salt & black pepper and it was delicious! But wasn’t sure if that was what I was supposed to do, lol. Also, thanks for the tip with Publix… Aldi had a similar sausage but it wasn’t paleo. >_< Enjoying my Whole 30 day one breakfast with dijon mustard as my dipping sauce of choice. 😛

    • I add them with the salt and pepper too! But any time works 🙂 even just as you’re eating! First whole30 meal in the bag ????

  • Ally, enjoyed this so much. Never had chicken sausage before. Next time I think I’ll grill the sausages. This is my 1st Whole30 meal, looking forward to lunch and dinner. Fussy husband even enjoyed the sausage

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Written by Ally