This Whole30 and paleo sausage sweet potato veggie skillet is easy to make, great for lunch, dinner or topped with fried eggs for breakfast!
1 lb sausage, pre-cooked*
1 medium onion, roughly chopped
2 cloves garlic, finely chopped
1 red bell pepper, roughly chopped
1 lb brussels sprouts, quartered
1 large sweet potato, peeled or scrubbed and cut into ½” cubes**
2 Tbsp cooking fat, divided
salt and pepper to taste
dash red pepper flakes
*For Whole30, check ingredient labels to ensure your sausage is sugar-free (most are not) Niman Ranch makes good pre-cooked andouille sausage and you can also purchase fully cooked pork sausage from U.S. Wellness Meats. Additionally, many grocery stores make their own sausage which may be sugar free, so check yours out!
**I used a white sweet potato which has a slightly less sweet flavor, but you can use any variety you like.
- *For this recipe, you will roast the sweet potatoes and brussels sprouts while cooking the sausage, peppers and onions in a skillet, then combine everything at the end.
- Preheat your oven to 450 degrees F and toss your cubed sweet potatoes in a large bowl with 2 tsp cooking fat, sea salt and pepper. Line a large baking sheet with parchment paper and spread the potatoes out evenly so none are touching.
- Roast in the preheated oven for 20 minutes, meanwhile toss quartered brussels sprouts with 1 tsp cooking fat and a bit of salt. After 20 minutes, stir the potatoes and toss with the brussels sprouts on the same baking sheet. Return to the oven and roast for 15 more minutes until the potatoes and sprouts are soft and browning.
- Get next step on Paleo Running Momma (link here).