Turkey Sausage, Sweet Potato & Brussels Sprouts Skillet
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.
Yield: 4 servings
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.
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Notes
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 in the post above. Or you could just halve or quarter your Brussels sprouts and keep an eye on them to make sure they get all the way cooked and tender.
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.
Leftovers: 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.
Nutrition
Serving: 1serving | Calories: 397kcal | Carbohydrates: 22g | Protein: 35g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1260mg | Fiber: 5g | Sugar: 6g
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