Harvest Skillet

Harvest Skillet

  •  1 tablespoon olive oil
  •  1 pound Hot Chicken Italian Sausage
  •  1/2 teaspoon black pepper
  •  4 slices thick-cut bacon — chopped
  •  1 – 12 oz. package Flav-R-Pac Brussels Sprouts, thawed and halved
  •  1 medium sweet potato — peeled and cut into 1/2 inch cubes (about 8 ounces)
  •  1 medium onion — chopped
  •  2 McIntosh Apples — peeled, cored and cut into 3/4 inch cubes
  •  4 cloves garlic — minced (about 2 teaspoons)
  •  2 teaspoons chopped fresh thyme — or 1/2 teaspoon dried thyme
  •  1 teaspoon ground cinnamon
  •  1 cup reduced-sodium chicken broth — divided
  1. Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken sausage, and black pepper. Cook until lightly browned and cooked through, about 5 minutes.
  2. Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes.
  3. Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
  4. Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Serve warm with rice or quinoa.
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