Smoky Skillet with Brussels Sprouts & Sweet Potato - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by al fresco all natural
Brussels sprouts, sweet potatoes, red onion, and spices are grilled in a foil packet and added to the Smokey BBQ chicken sausage browning in the hot skillet.
Ingredients
- 1 (12 ounce) package al fresco® Sweet & Smokey BBQ Chicken Sausage
- 1 pound Brussels sprouts, cut in half
- 2 large sweet potatoes, peeled, cut into 1-inch cubes
- 1 large red onion, cut into quarters vertically
- 1 tablespoon minced garlic
- 1 teaspoon dry mustard powder
- 1 teaspoon smoked paprika
- 2 tablespoons brown sugar
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Olive oil
- 1 teaspoon chopped fresh rosemary
Instructions
- Preheat your grill to medium heat. Using a paper towel soaked with olive oil, coat the inside of a cast iron skillet. Heat it on the grill.
- Add prepped Brussels sprouts, sweet potatoes and red onion to a large mixing bowl. Pour 2 tbsp olive oil, garlic, mustard, smoked paprika, brown sugar, cayenne pepper, kosher salt & freshly ground black pepper over the vegetables. Toss in the bowl to coat evenly.
- Create a foil tray out of aluminum foil, about 12 ” x 5 ”. Spread vegetables in a single layer on tray. Cover the tray with another sheet of aluminum foil to form a pouch. Roast on the grill for 20-30 minutes, until vegetables are tender. Turn bag every 10 minutes.
- Once the skillet has reached temperature, place the al fresco Sweet & Smokey BBQ Chicken sausages into the skillet. Cook while constantly turning for 7 minutes, until the outside has begun to brown.
- Add in the roasted Brussels sprouts, roasted sweet potatoes, and red onions. Sprinkle the rosemary into the skillet and toss to distribute evenly.
- Cook in the skillet for another 5 minutes, until the veggies begin to brown. Remove from the grill and enjoy!
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