Browned Butter Pasta with Sausage, Sweet Potatoes & Brussels

Browned Butter Pasta with Sausage, Sweet Potatoes & Brussels

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Browned Butter Pasta with Sausage, Sweet Potatoes, and Brussels is a simple pasta dish full of flavorful sausage and delicious veggies mixed with browned butter and caramelized onions. It’s all topped off with freshly grated Parmesan cheese for a satisfying, easy weeknight dinner.

Although this recipe calls for winter veggies, it could easily be modified for any time of year using broccoli, carrots, fennel, greens, or anything you have seasonally available.

sweet potatoes and sausage with parmesan

Ingredients for Browned Butter Pasta with Sausage, Sweet Potatoes, & Brussels

Here’s everything you’ll need to make some delicious Browned Butter Pasta with Sausage, Sweet Potatoes, and Brussels Sprouts:

Browned butter pasta with sausage, sweet potatoes, Brussels, and parmesan

Making Homemade Sausage

For this recipe, I made my own sausage using pasture raised ground pork, onions and garlic, and spices. It’s so simple and avoids all the nasty chemicals and corn syrup found in conventional products. Pork is never 100% grass-fed because pigs need additional nutrients from feed, but pastured pigs are able to root around in the grass and eat a variety of plants which improves the nutrient density of the meat. I know pastured pork is hard to find and may be cost prohibitive, but if you’re able to, I highly recommend using it.

To make the sausage, mix plain ground pork with onions, garlic, fennel seeds, thyme, sage, salt, and pepper for a delicious homemade sausage that perfectly compliments the Brussels and sweet potato in this recipe.

skillet of veggies and sausage

Pasta Modifications for PCOS

If you have polycystic ovary syndrome (PCOS) or another conditions that requires you to be mindful of carbohydrate intake/blood sugar balance, there are a few things you can do, to make this recipe a better fit for your diet.

First, you could skip the pasta altogether and just enjoy the sausage and veggies topped with Parmesan cheese. This is what I often do, but you could also just have a smaller portion of pasta. Instead of topping a bowl of noodles with meat and veggies, try topping a bowl of meat and veggies with a few noodles.

Another option would using chickpea or lentil pasta for a slight protein boost. However, while these pastas do offer a bit more protein, they still have a lot of carbohydrates. For example, Banza chickpea pasta has 11g of protein and 35g carbohydrates (5g fiber). To compare, traditional pasta has 7g protein and 42g carbohydrates (2g fiber). So while the “protein” pasta is definitely the healthier choice in terms of macronutrient balance, it’s important to remember that it’s still primarily a carb source to be enjoyed in moderation.

close up of Browned butter pasta with sausage, sweet potatoes, Brussels, and parmesan with  butter in the background

How to Make Browned Butter Pasta with Sausage, Sweet Potatoes, and Brussels

This recipe is quite easy and comes together in about an hour. Start by preheating the oven to 375℉ and line a rimmed baking sheet with parchment paper or a silicone baking mat. In a large, cast-iron skillet on medium heat, add the ground pork and diced onion. Use a spatula or wooden spoon to break the pork into smaller pieces. Add the garlic, fennel, thyme, sage, salt, and pepper and mix them into the pork. I like to crush the fennel seeds with a mortar and pestle before mixing them in. Continue cooking, stirring every few minutes, until all the pork is browned.

Meanwhile, place the Brussels sprouts and sweet potato cubes on the prepared baking sheet and toss with olive oil, salt, and pepper. Roast in the preheated oven for 20 minutes. Then toss them with a spatula and return to the oven for another 10 minutes or until tender when pierced with a fork.

Organic Valley salted butter with pasta and veggies in the foreground

While the veggies are roasting, melt the butter in a saucepan over medium low heat. Add the rest of the onion and sauté until the butter is browned and the onion is caramelized. Bring a pot of water to boil and cook pasta according to package directions. If you’re using fresh, homemade noodles, they will only need a couple minutes to cook.

When the veggies are done, add them to the sausage skillet along with the browned butter and onions and mix well. The pasta can either be mixed into the sausage and veggies or served separately. Top with Parmesan cheese before serving. I always recommend grating your own cheese because the pre-shredded varieties are covered with cellulose and anticaking agents. These unnecessary ingredients affect the taste, texture, and melting capabilities of the cheese.

Browned butter pasta with sausage, sweet potatoes, Brussels, and parmesan

More Pasta Recipes to Try

I hope you enjoy this Browned Butter Pasta with Sausage, Sweet Potato, and Brussels! Be sure to leaving a rating below and let me know what you think the comments. I’d love to see your creations, so tag @roots_and_rosemary with your photos on Instagram if you give it a try. Also, be sure to check out some of my other pasta recipes below! Happy cooking!

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Browned Butter Pasta with Sausage, Sweet Potatoes & Brussels

This simple pasta dish is full of flavorful sausage and delicious veggies mixed with browned butter and caramelized onions. It's all topped off with freshly grated Parmesan cheese.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 5
Rachel Alexandra

Ingredients

Sausage

Pasta and Veggies

  • 1 lb Brussels sprouts halved
  • 1 lb sweet potato diced
  • 1 Tbsp olive oil
  • Celtic sea salt and pepper to taste
  • 6 Tbsp Organic Valley salted butter
  • ½ medium yellow onion
  • ½ lb pasta*
  • Freshly grated Parmesan cheese for serving

Instructions

  • Preheat oven to 375℉ and line a rimmed baking sheet with parchment paper or a silicone baking mat.
  • In a large, cast-iron skillet on medium heat, add the ground pork and diced onion.
  • Use a spatula or wooden spoon to break the pork into smaller pieces.
  • Add the garlic, fennel, thyme, sage, salt, and pepper and mix them into the pork.
  • Continue cooking, stirring every few minutes, until all the pork is browned.
  • Meanwhile, place the Brussels sprouts and sweet potato cubes on the prepared baking sheet and toss with olive oil, salt, and pepper.
  • Roast in the preheated oven for 20 minutes. Then toss them with a spatula and return to the oven for another 10 minutes or until tender when pierced with a fork.
  • While the veggies are roasting, melt the butter in a saucepan over medium low heat. Add the rest of the onion and sauté until the butter is browned and the onion is caramelized.
  • Bring a pot of water to boil and cook pasta according to package directions.
  • Add the roasted veggies and browned butter to the sausage skillet and mix well.
  • The pasta can either be mixed into the sausage and veggies or served separately. Top with freshly grated Parmesan cheese.

Notes

* I usually use homemade fettuccine, but any pasta will work. To make this recipe more PCOS friendly, serve a larger portion of veggies and sausage with a few noodles on the side rather than a bowl of pasta topped with a few veggies. You could also use lentil/chickpea pasta for a slight protein boost or use zucchini noodles for a very low-carb option.
Tried this recipe?Mention @roots_and_rosemary or tag #rootsandrosemary


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