Spicy Brussels Sprout and Broccoli Bake

This recipe just screams summer, right? Okay no. Not at all. That's okay. It was delicious and summer in San Francisco basically means winter anyways. It's a simple, one pot meal that yielded tons of leftovers for me.

If you're not a spicy fan, you could just use mild Italian sausage to chill it out. A good weeknight meal for all y'all out there looking for something simple! It's almost the weekend! Woot!

Spicy Brussels Sprout and Broccoli Bake
makes 4 servings

3/4 lb spicy Italian sausage (casing removed)
1 yellow onion (diced)
5 - 6 cloves garlic (minced)
1 tsp dried oregano
15 - 20 Brussels sprouts (halved or quartered)
2 crowns broccoli (about 2 cups of florets)
1 15 oz. can cannellini beans (drained)
1 cup low sodium chicken broth
salt and pepper
olive oil

Preheat oven to 400 degrees. 

Start by heating a Dutch oven or large pan with high sides over medium high heat. Add just a little bit of olive oil and drop in the Italian sausage (already removed from casing). Break up into small pieces with a wooden spoon and cook for about 8 minutes. Remove from heat with a slotted spoon to a bowl or plate.

Turn heat down just a bit. Add the onions, oregano, salt and pepper. Let cook for 5 minutes in the fat left over from the sausage. I didn't need to add any additional olive oil at this step, but if there isn't enough, add some. Add the garlic and let cook for 2 minutes.

Next add the Brussels sprouts with a dash of salt and pepper. Let cook for 5 minutes to get a little brown. Deglaze the bottom of the pot with the chicken broth. 

Now add the sausage and all the juices back in. Add broccoli and cannellini beans with another dash of salt and pepper. Stir to combine everything. 

Cover and pop into the oven for 15 minutes. Remove lid and let back for another 10 minutes.