You might notice that in the photo my Brussels sprouts have a purple tint to them. That’s because they’re purple sprouts which look SO cool before they’re cooked. Know that once they’re cooked they will loose a good amount of their colour. The novelty of the colour is still fun if you ask me.
You can use fresh or frozen sprouts for this recipe. Let’s get cooking!
Allergy Status (Does Not Include Your Sausage of Choice)
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Apple, Avocado, Banana, Beans & Lentils, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry*, Red Meat*, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: AIP Paleo, Diabetic, EOE, Paleo
**This recipe uses a meat of your choosing.
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