Brussels Sprouts Skillet

THIS. This meal, was one of my favorite meals! Thank you Whole30 Recipes on Instagram for another great hit! This recipe was posted by their guest @paleofoodiekitchen and was surprisingly one of my favorite recipes from our round two of Whole30! It was easy to put together, and one of those recipes that gives you minutes here and there to clean up as you cook, so my kitchen was basically clean by the time dinner was ready!

If you read my last brussels sprouts post, then you know that I have a recent strange affinity for these little sprouts. Not only can they be tasty, but they have cholesterol reducing properties, cancer preventative aspects, full of antioxidants and anti-inflammatory benefits… the list goes on! This short little article spelled out a lot of there benefits if you are interested! Hope you enjoy the recipe as much as I did!

Ingredients:

  • 1 tbsp. lard, avocado oil or coconut oil
  • 1/2 onion, diced
  • 1/4 cup sun dried tomatoes, chopped
  • 1 (16 oz.) pack grass fed beef hotdogs cut into 1/2 inch pieces (I really like the Dakota brand! Applegate also has a good brand – I feel like if you’re going to eat a hotdog, then buy a good, clean brand haha!)
  • 5 cups of brussels sprouts cut into halves
  • 1 sweet potato cubed
  • 1/4 cup of water (may need a little more depending on how your veggies cook)
  • 1-2 tsp. Lemon Pepper seasoning

What to do! (these instructions are from @paleofoodiekitchen, with a few comments from me in-between!)

  1. Add oil to skillet over medium heat – saute sun dried tomatoes and onions until soft. Add hotdogs and cook until a little browned. Remove from pan and set aside.
  2. Add brussels sprouts and sweet potatoes into the pan.
  3. Add water, cover, simmer until the sprouts turn bright green and sweet potatoes are softened – you may want to cook sweet potatoes for a few minutes first and then add the brussels sprouts. I think it took me about 10-15 minutes to cook these through.
  4. Add the hotdog mixture back to the pan and season with lemon cracked pepper and buffalo sauce if you like. I personally left off the buffalo sauce and prefer just with the lemon cracked pepper. I also added a little sea salt at the end too!
  5. Mix everything together and let it cook a few more minutes.

Jacey approves!

That Ninja Chopper in the background is the best little dicer!

So colorful!

Even some time for kitchen shenanigans!
 

Little fork kabobs!

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