Turkey sausage, sweet potato and Brussels sprouts skillet is a one-skillet dinner with just a few basic ingredients but big flavor! This meal is ready in just 30 minutes.
Earlier this week I shared the classic sausage and egg casserole many of us know and love from Christmas morning, Easter brunch, holidays and other special occasions.
Today, we’re doing a different sausage and we’re making it for dinner, not breakfast.
This turkey sausage, sweet potato and Brussels sprouts skillet is a simple recipe with big flavor from those heavy-hitting ingredients.
It has a delicious combination of spicy sausage bits with tender sweet potatoes and softened shredded Brussels sprouts.
It’s a hearty, warm dinner that’s perfect for fall and the cooler weather we’re finally getting here!
Plus, it’s only 3 ingredients! (Four if you add the optional Parmesan cheese for serving.) And it's gluten-free and can be dairy-free.
AND it all cooks together in one pan - hello, easy clean-up! - and it’s ready in about 30 minutes.
You can’t beat that for a weeknight dinner!
If you love these flavors, definitely check out one pot wild rice with turkey sausage and broccoli and this easy wild rice, turkey sausage and kale bowl. Those both are just about 3 basic ingredients, too.
Another favorite here in my house is this turkey sausage, farro and kale skillet from my friend Erin's cookbook. Nom nom nom.
OK, let’s get cooking.
Now, I’ve got some notes, tips and substitutions coming up below on how to make this sausage and veggie skillet. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making sausage, sweet potato and Brussels sprouts skillet:
- Turkey sausage: I prefer the hot Italian turkey sausage for some extra flavor, but you could also use a mild/sweet turkey sausage. You could also try this with regular pork sausage or with a flavored chicken sausage, if you prefer.
- Sweet potatoes: You’ll need 2 medium sweet potatoes for this recipe. They should be diced fairly small and evenly, so the pieces get cooked through and tender. You could also swap in some diced butternut squash for a fall twist.
- Brussels sprouts: A bag of shredded Brussels sprouts makes this dinner much easier to prep, but certain brands and stores have only really thick chunky pieces with lots of stems. Not great. If that’s the case for you, you can just buy a pound of Brussels sprouts and shred them yourself. Details below.
- Parmesan cheese: I love the savory, cheesy bite that the Parm adds when serving, but you can skip it if you need this to be dairy-free.
OK, let’s talk about those shredded Brussels sprouts.
As mentioned, I love the convenience of the bagged kind, but Trader Joe’s is about the only place I’ve had success with them.
Other stores often have huge chunky pieces with tons of stem still attached. That doesn’t make for good eats, so I often resort to shredding my own.
Tips on how to shred Brussels sprouts:
– First, you’ll need to rinse your Brussels sprouts.
– Next, use a small, sharp knife, such as a pairing knife, and cut off the bottom brown hard core from each Brussel sprout.
– You’ll also want to peel off the outer surface leaves, the yucky looking ones, and discard those as well.
– Use a little triangle cut at the bottom of each sprout to remove part of the inner hard core (it’s light green/white).
– Use your knife and thinly slice the Brussels sprouts so that you have piles of shredded leaves. Now they are ready to use!
Or, you could just halve or quarter your Brussels sprouts for this recipe, depending on their size. You just need them in pretty small pieces so they cook through quickly and get tender.
Otherwise, this is a really easy dinner to throw together. You’ll just be taking turns getting everything cooked in your pan and then mixed together and ready to serve.
Simple, hearty and perfect for a cozy fall dinner!
Last thing - if you have leftovers, they keep great to reheat and enjoy another day for a warm lunch. Store in a covered container in the refrigerator for up to 4-5 days. Reheat in the microwave or on the stove until warmed through.
I hope you give this a try for an easy, cozy dinner this fall or winter.
And if you do, please tag me on Instagram or leave a comment below - I love seeing your creations and hearing from you!
Enjoy!
XO,
Kathryn
Turkey Sausage, Sweet Potato & Brussels Sprouts Skillet
Ingredients
- 1 lb. hot Italian turkey sausage, casings removed
- 1 tablespoon extra-virgin olive oil
- 2 medium sweet potatoes, peeled and diced
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- 1 lb. bag of shredded Brussels sprouts (see notes)
- ½ cup grated Parmesan cheese (optional)
Instructions
- Heat a large skillet over medium heat. Add turkey sausage and cook, breaking up with a spatula, until cooked through and crumbled. Remove the sausage to a bowl.
- To the same pan, add the olive oil. Add the diced sweet potatoes, season with ½ teaspoon salt and the black pepper, and cook for 2-3 minutes. Cover the pan and let the sweet potatoes cook for another 7-8 minutes, until almost tender. Add a splash of water or chicken broth if your pan is drying out.
- Add the shredded Brussels sprouts to the pan, season with remaining ¼ teaspoon salt and an extra pinch of black pepper and sauté with the sweet potatoes for 3 minutes. Add a splash of chicken broth or water, if needed, then cover the pan and cook for another 5 minutes, until everything is tender.
- Return the cooked turkey sausage to the pan and stir to warm through.
- Serve hot, sprinkled with Parmesan cheese, if desired.
Notes
Nutrition
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