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Brussels Sprouts Skillet

Jenny Castaneda
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Servings 4
Calories 377 kcal

Ingredients
  

  • 1 tbsp Oil
  • 1/4 cup Sun-dried tomatoes  chopped
  • 1 pack (16oz) Pack organic grass-fed beef hotdogs  cut into 1/2 inch pieces
  • 5 cups Brussels sprouts cut into halves
  • 1 medium Sweet potato  cubed
  • 1/4 cup Water
  • Juice and zest of 1 lemon
  • Dash of black pepper

Instructions
 

  • In a cast iron pan over medium-high heat, add oil nd sun-dried tomatoes and saute. Add the hotdogs and cook until a little browned. Remove from pan and set aside.
  • Add brussels sprouts and sweet potatoes into the pan. Add water, cover and simmer until the sprouts turn bright green and sweet potatoes are cooked.
  • Add the hotdog mixture back to the pan, and season with lemon & black pepper.
  • Mix everything together and cook for a few more minutes until all the flavors are incorporated.
  • Remove from heat and serve once cool.

Notes

You may keep remaining portions in ziplock and keep refrigerated for 1 week.