RECIPE: Sweet Potato & Brussels Sprouts Skillet
A new recipe for you all!! And it’s a skillet meal! It feels like forever since I created a new dish and this is a fun one because you can really change it up to fit your family’s preferences! I was inspired by a ground turkey recipe my sister-in-law recently shared with me. Turkey is a no-go for us because of my husband’s poultry allergy but I liked the overall concept and was initially going to just swap out the ground turkey for beef and share another modification blog post about making a recipe work for your particular situation, BUT I ended up creating something entirely different and decided to write my own recipe to share with you guys!!
Skillets
So for starters let’s talk about skillets. I like to use the cast iron skillet just as much as the nonstick and I also love my electric skillet. Growing up, my mom used an electric skillet often and I’m fond of mine. A lot of the skillet meals I’ve tried say to cook them in a cast iron skillet. For my recipe, I say use whatever you want, but know that I used an electric skillet! Whatever skillet you use, make sure you have a lid that fits!
Versatility
If you’re going for a healthier option and aren’t allergic to poultry, go for ground turkey. If you don’t like brussels sprouts, use a different veggie. If you still want something green try some chopped asparagus? And same goes with seasoning, feel free to experiment with your seasoning for a taste you like. I like that this meal has a little flavor but nothing that overpowers the vegetables.
Ingredients
1 large sweet potato, peeled and diced
1 lb ground beef (I used 96/4)
12 Brussels sprouts halved
1 shallot finely chopped (or white onion)
1 cup water
2 tablespoons olive oil
1/2 tablespoon chili powder
3 cloves of garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
Shredded mozzarella cheese
Parsley for garnish
Directions
Preheat oven to 400 degrees. Spray a rimmed baking sheet with cooking spray or line with foil and then spray.
Trim and half brussels sprouts and place flat side down on baking sheet. Roast for 10 minutes. (I save some of the leaves from trimming the brussels sprouts to add in later)
Peel and dice sweet potato, chop shallot.
Heat olive oil over medium-low heat. Add garlic and onion, cooking for about 1-2 minutes.
Add ground beef and cook until browning, breaking apart with a fork or ground beef utensil.
Add chili powder, salt, pepper, paprika, cumin and stir to mix. Stir in sweet potato, water and cover. Stir every 2-3 minutes, cooking for approximately 8 minutes covered when not stirring.
Stir in roasted brussels sprouts and in any leaves that fell off in trimming. Cover and cook for 4 minutes, stirring occasionally.
Sprinkle with mozzarella (as much as you desire) and turn off heat. I garnish with a little dried parsley but fresh parsley would be even better! Serve immediately.
I’d love to hear how this recipe turns out for you!
Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.