This was a fast and simple meal. I first put a little olive oil in a skillet and turned the heat up to a medium low (4 out of 10 on the dial). Then I trimmed the ends off 6 brussels sprouts and cut them in half, placing them cut side down in the skillet. I sprinkled with a bit of kosher salt and put a lid over them and let them cook away.
Meanwhile, I put a tbsp of olive oil in a sauce pan and grabbing a medium sweet onion and sliced off two slices about 1/4 inch thick and diced and tossed the onion into the oil. I grabbed one bratwurst and cut it into chunks a little less than an inch long. I added salt, pepper, cumin and garlic powder (I used this instead of fresh garlic because while looking for the cumin in the cupboard, I knocked it off the shelf and a bunch of garlic powder spilled on the counter. I quickly opted for the powder over fresh in order to not let it go to waste.) and stirred everything together. Then I diced up a tomato and tossed it in, gave a quick stir and put a lid on. Then I checked my email.
After about 5 minutes or so, I checked the sprouts for tenderness. Once they were tender, I took the lid off so they could toast up a bit more. I put some water on to boil. Once it boiled, I tossed in some four cheese tortellini to cook. I turned the heat off the bratwurst sauce and the brussels sprouts so they were a serving temperature when I strained the tortellini. I threw the tortellini in with the sauce, gave a few quick stirs and turned it all out on a plate. I then used a spatula to gently lift the brussels sprouts from the pan and turned them onto the plate as well. I didn’t want to use a spoon and have the outer leaves come off. I shredded a bit of parmesan over the plate and enjoyed.
The caramelizing on the brussels sprouts was perfect, giving it a bit of nuttiness in contrast to the rich, velvety goodness of the brussels sprout. The pasta was a nice, bright mix of sweetness and acidity from the tomatoes and hearty umami from the bratwurst and tortellini.