This delightful sweet potato and brussels sprouts skillet recipe is a perfect blend of flavors and textures. The natural sweetness of the sweet potatoes pairs wonderfully with the slightly bitter and nutty taste of the brussels sprouts, creating a dish that's both nutritious and satisfying. It's an easy-to-make, one-pan meal that's perfect for a quick weeknight dinner or a hearty side dish.
While most of the ingredients in this recipe are common, you might need to pay special attention to the brussels sprouts. These small, cabbage-like vegetables can sometimes be overlooked in the produce section. Make sure to choose fresh, firm brussels sprouts with vibrant green leaves. If you can't find them, you might need to visit a larger supermarket or a specialty grocery store.
Ingredients For Sweet Potato & Brussels Skillet Recipe
Sweet potatoes: These root vegetables add a natural sweetness and a creamy texture to the dish.
Brussels sprouts: These small, leafy green vegetables bring a slightly bitter and nutty flavor that complements the sweetness of the potatoes.
Olive oil: Used for sautéing, it adds a rich, fruity flavor and helps to crisp up the vegetables.
Salt: Enhances the natural flavors of the ingredients.
Black pepper: Adds a mild heat and depth of flavor.
Garlic powder: Provides a subtle, savory garlic flavor without the need for fresh garlic.
Technique Tip for This Recipe
When cooking sweet potatoes and brussels sprouts in a skillet, make sure to cut them into uniform pieces. This ensures even cooking and helps achieve that perfect balance of tenderness and crispiness. Additionally, avoid overcrowding the skillet; this allows the vegetables to caramelize properly rather than steam, enhancing their natural flavors.
Suggested Side Dishes
Alternative Ingredients
sweet potatoes - Substitute with butternut squash: Both have a similar sweetness and texture when cooked, making them interchangeable in many recipes.
brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can be roasted to achieve a comparable flavor profile.
olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and health benefits, making it a good alternative for cooking.
salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the dish.
black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.
garlic powder - Substitute with onion powder: Onion powder offers a similar depth of flavor, though it will have a slightly different taste profile.
Other Alternative Recipes Similar to This Skillet Dish
How To Store / Freeze This Skillet Dish
Allow the sweet potato and brussels sprouts skillet to cool completely before storing. This helps prevent condensation, which can make the vegetables soggy.
Transfer the cooled vegetables into an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.
Store the container in the refrigerator. The sweet potato and brussels sprouts skillet will stay fresh for up to 4 days.
For longer storage, consider freezing. Place the cooled vegetables in a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.
Label the container or bag with the date so you can keep track of how long it has been stored.
When ready to eat, thaw the frozen vegetables in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
Reheat the sweet potato and brussels sprouts skillet in a skillet over medium heat. Add a splash of olive oil to help revive the crispiness.
Alternatively, you can reheat in the oven. Preheat the oven to 350°F (175°C), spread the vegetables on a baking sheet, and heat for about 10-15 minutes until warmed through and slightly crispy.
Avoid microwaving if possible, as it can make the vegetables mushy. If you must use a microwave, do so in short intervals and stir frequently to ensure even heating.
How To Reheat Leftovers
Stovetop Method: Heat a large skillet over medium heat. Add a splash of olive oil or a small amount of butter. Once hot, add the leftover sweet potato and brussels sprouts. Stir occasionally until heated through, about 5-7 minutes. This method helps retain the crispiness of the vegetables.
Oven Method: Preheat your oven to 350°F (175°C). Spread the leftovers evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for about 15-20 minutes, or until heated through. For extra crispiness, remove the foil during the last 5 minutes of reheating.
Microwave Method: Place the leftovers in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 2-3 minutes, stirring halfway through. This method is quick but may result in softer vegetables.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftovers in the air fryer basket in a single layer. Reheat for 5-7 minutes, shaking the basket halfway through. This method helps to regain some of the original crispiness.
Steaming Method: Place the leftovers in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until heated through. This method keeps the vegetables moist and tender.
Best Tools for This Recipe
Large skillet: A broad, flat-bottomed pan used for cooking the sweet potatoes and Brussels sprouts evenly.
Spatula: A tool for stirring and flipping the vegetables to ensure they cook uniformly.
Cutting board: A surface for safely peeling and dicing the sweet potatoes and trimming the Brussels sprouts.
Chef's knife: A sharp knife for efficiently cutting the sweet potatoes and Brussels sprouts.
Measuring spoons: Tools for accurately measuring the olive oil, salt, pepper, and garlic powder.
Peeler: A tool for removing the skin from the sweet potatoes before dicing them.
Mixing bowl: A bowl to hold the diced sweet potatoes and halved Brussels sprouts before cooking.
Tongs: A utensil for easily handling and serving the hot vegetables from the skillet.
How to Save Time on This Recipe
Pre-cut vegetables: Dice the sweet potatoes and halve the brussels sprouts in advance to save time during cooking.
Use a large skillet: A larger skillet allows for more even cooking and reduces the need for multiple batches.
Preheat the skillet: Start with a hot skillet to reduce cooking time and achieve a better sear on the vegetables.
Batch cooking: Double the recipe and store leftovers for quick meals throughout the week.
Seasoning mix: Combine salt, pepper, and garlic powder in a small bowl beforehand to streamline the seasoning process.
Sweet Potato & Brussels Skillet Recipe
Ingredients
Main Ingredients
- 2 medium Sweet Potatoes peeled and diced
- 1 lb Brussels Sprouts trimmed and halved
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Garlic Powder
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced sweet potatoes to the skillet and cook for 10 minutes, stirring occasionally.
- Add Brussels sprouts, salt, pepper, and garlic powder. Cook for another 10 minutes until vegetables are tender and slightly crispy.
- Serve hot and enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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