Skillet Brussel Sprouts and Sweet Potatoes
Skillet Brussel sprouts and sweet potatoes are a super quick and easy side dish to serve with chicken, steak, turkey, or pork!
Servings: 6 servings
Ingredients
- ½ sweet onion finely diced
- 1 green bell pepper finely diced
- 3 Tbsp. olive oil
- 1 pound sweet potatoes peeled, cut into ½-inch pieces
- 1 pound Brussel sprouts ends trimmed, thinly sliced
- 2 cloves garlic crushed
- 2 Tbsp. maple syrup
- 2 tsp. apple cider vinegar
- 1 tsp. sriracha sauce or hot sauce
- 1 tsp. salt
- ¼ tsp. ground sage
- Parsley optional
Instructions
- In a large skillet over medium heat add 2 tablespoons olive oil, onion, and bell pepper. Sauté for 2-3 minutes or until onions begin to become slightly translucent.
- Add additional olive oil and sweet potatoes. Sauté for 6-8 minutes.
- Add Brussel sprouts and cook for 3-4 minutes covered, or until Brussel sprouts are almost tender.
- While vegetables are cooking whisk together garlic, syrup, vinegar, sriracha sauce, salt, and ground sage in a medium-sized bowl.
- Add sauce to skillet, making sure to scrape the bottom of the pan to loosen up any bits. Cook for 2-3 minutes or until potatoes and sprouts are completely cooked.
- Serve as a side dish with a sprinkle or parsley or in a cassava flour tortilla for a vegan and Paleo taco and enjoy!
Notes
*6 Weight Watcher's Points/serving.
Nutrition
Calories: 186kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 402mg | Potassium: 608mg | Fiber: 5g | Sugar: 8g | Vitamin A: 11380IU | Vitamin C: 83.7mg | Calcium: 69mg | Iron: 1.7mg