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–+ servings
Sweet Potato & Brussels Skillet
Amy

Sweet Potato & Brussels Skillet

This Sweet Potato & Brussels Skillet is a vibrant, nutrient-packed dish that brings together earthy sweetness and savory crunch in every bite. Ready in just 30 minutes, it’s a quick yet wholesome meal that feels indulgent without the guilt.
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Servings: 2
Ingredients Method

Ingredients
  

  • 8 brussels sprouts, thinly sliced
  • Extra-virgin olive oil
  • Butter or olive oil
  • ½ a medium sweet potato, diced small
  • Balsamic vinegar
  • 1 cup chopped mushrooms (optional)
  • 1 garlic clove, minced
  • 2-3 chopped scallions, white and green parts
  • 2-4 eggs (depends on how many you want per person)
  • Pinch of red pepper flakes (optional)
  • Sea salt and fresh black pepper
  • Optional on the side: toast, dollop of greek yogurt with lemon

Method
 

  1. Preheat oven to 400 degrees.
  2. Heat a large skillet (cast iron or just a regular skillet), over medium heat. Coat the bottom with a little butter.
  3. Add brussels sprout slices and a pinch of salt. Let them cook on each side for about 2-3 minutes per side, or until they start to become golden brown on both sides (it's ok if a few of the loose pieces char a little).
  4. Remove them from the pan and just set them aside on a plate.
  5. Add some olive oil to the pan, followed by the sweet potato cubes and another few pinches of salt & pepper. Leave them alone for a few minutes to develop a char on one side (about 5-8 minutes).
  6. Stir them and splash with balsamic vinegar.
  7. Add the garlic and mushrooms (if using) and continue cooking for another 5-10 minutes or so (if they're burning turn the heat down).
  8. Add approx. ¼ cup water to the pan and pop it in the oven until the potatoes are finished cooking (10-15 minutes, taste test a piece to check).
  9. Remove from oven, toss the brussels sprouts on top.
  10. Stir in the scallions and a few red pepper flakes. Taste & adjust seasonings.
  11. In a separate pan, cook your sunny side up eggs.
  12. Plate the potato/brussels sprouts on individual plates (I served mine in individual mini-skillets) and top with an egg, a pinch of salt & pepper.
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