Skillet Brussel Sprouts and Sweet Potatoes
These Skillet Brussel Sprouts and Sweet Potatoes are sweet, savory, and just a little spicy, and the whole thing cooks in one pan on the stovetop. It needs no oven and only about 30 minutes start to finish, so it works just as well on a Tuesday as it does on a Thanksgiving table where every rack is already full.
Servings: 6 servings
Equipment
Ingredients
- ½ sweet onion finely diced
- 1 green bell pepper finely diced
- 3 tablespoons 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 tablespoons maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon Sriracha sauce or hot sauce
- 1 teaspoon salt
- ¼ teaspoon 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.½ sweet onion, 1 green bell pepper
- Add additional olive oil and sweet potatoes. Sauté for 6-8 minutes.1 pound sweet potatoes
- Add Brussel sprouts and cook for 3-4 minutes covered, or until Brussel sprouts are almost tender.1 pound Brussel sprouts
- While vegetables are cooking whisk together garlic, syrup, vinegar, sriracha sauce, salt, and ground sage in a medium-sized bowl.2 cloves garlic, 2 tablespoons maple syrup, 2 teaspoons apple cider vinegar, 1 teaspoon Sriracha sauce, 1 teaspoon salt, ¼ teaspoon ground sage
- 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!Parsley
Notes
- Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
- Reheating: Reheat in a skillet over medium heat for a few minutes to bring back the caramelized edges.
- Freezing: Not recommended. Both vegetables hold a lot of water and turn soft and watery once they thaw.
- Make ahead: Chop all the vegetables and whisk the sauce up to two days ahead, then cook it the day you are serving.
- Heat level: The sriracha makes this just barely spicy. Leave it out for zero heat, or use garlic chili paste instead.
- Substitutions: Honey works in place of the maple syrup. White wine vinegar or fresh lemon juice can stand in for the apple cider vinegar.
- Pro tip: Add the sauce in the last few minutes only. Maple syrup burns fast over direct heat.
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
