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Harvest Skillet

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Ingredients
  

  • 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

Instructions
 

  • Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and simmering. Add the chicken sausage, and black pepper. Cook until lightly browned and cooked through, about 5 minutes.
  • Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes.
  • 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.
  • 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.