Quick, easy, and full of flavor, this Sausage with Brussels Sprouts Skillet is the easiest one-pot meal to make in 20 minutes. You’ll love how you get a complete meal with only one pan.
I love one-pan meals because they don’t require a lot of ingredients and because they are so easy to put together. In this sausage and sweet potato skillet recipe, I used sweet potato and Brussels sprouts, but you can replace these ingredients with butternut squash, green beans, and even broccoli. It’s a super customizable recipe that you can make with whatever you have on hand.
If you’re looking for more recipes using a cast iron skillet, try my Italian Sausage, Onions and Peppers Skillet and Shrimp and Sausage Vegetable Skillet.
How to Cut Brussels Sprouts
Here’s how to properly cut your Brussels sprouts into quarters for this sausage with Brussels sprouts recipe.
- Rinse and pat dry the Brussels sprouts.
- Slice off and discard the bottom end of each Brussels sprout.
- Discard any wilted or discoloured leaves.
- Cut the Brussels sprouts in half from top to bottom. Place the sliced side down and cut it in half again to quarter it.
Got extra Brussels sprouts? Try making my Shredded Brussels Sprout Salad, Parmesan Brussels Sprouts Salad, and Brussels Sprouts Casserole Recipe. They’re such easy and delicious recipes.
How to Make This Sausage with Brussels Sprouts
- Preheat the oven to 400 degrees F. Line a sheet pan with foil or parchment paper. Add the sausage to the sheet pan.
- Place the sheet pan in the oven and roast it for 20 minutes. Then, flip the sausages and roast for 15 minutes more. Remove from the oven and let it rest for 5 minutes. Transfer the sausage to a cutting board and slice it all. Set aside.
Cook the Vegetables
- In a skillet over medium heat, add the olive oil. Then it’s hot, add onions and garlic. Sauté about 5 minutes or cook until onions are soft and golden.
- Add sweet potato, Brussels sprouts, paprika, salt, and pepper. Mix everything well. Then add chicken broth. Reduce the heat to low and close the skillet with a lid.
- Cook until the vegetables are soft, approximately 10 minutes.
Combine Everything
- Add reserved sliced sausages and stir well for 1 minute.
- If necessary, adjust the seasoning and add more olive oil to add more flavor. Enjoy!
Got Extra Sweet Potatoes? Try These Recipes
Are you looking for some extra sweet potato recipes? Give these ones a try!
- One-Pan Sausage with Sweet Potato and Asparagus
- Sweet Potato Chicken Kale Skillet
- Sweet Potato, Kale and Shrimp Skillet
- Asparagus Sweet Potato Chicken Skillet
Sausage with Brussel Sprouts Skillet
Ingredients
- 160 g Italian sausage
- 1 tablespoon extra-virgin olive oil
- ½ cup onions chopped
- 2 garlic clove minced
- 2 cups sweet potatoes diced
- 1 cup Brussels sprouts quartered
- 1/2 cup chicken broth
- 1/2 teaspoon paprika
- ½ teaspoon crushed red pepper
- Salt and fresh ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with foil or parchment paper. Add the sausage on the sheet pan. Place the sheet pan in the oven and roast it for 20 mins. Then, flip the sausages and roast for 15 minutes more. Remove from the oven and let it rest for 5 minutes. Transfer the sausage to a cutting board and slice them all. Set aside.
- In a skillet over medium heat, add the olive oil. Then it's hot, add onions and garlic. Sauté about 5 minutes or cook until onions are soft and golden.
- Add sweet potato, Brussels sprouts, paprika, salt and pepper. Mix everything well. Then add chicken broth. Reduce the heat to low and close the skillet with a lid.
- Cook until the vegetables are soft, for approximately 10 mins. Then, add reserved Italian sausage and stir well for 1 minute.
- If necessary, adjust seasoning and add more olive oil to add more flavor. Enjoy!
Notes
- Feel free to swap for your favourite sausage.
- You can use an instant read thermometer to check if the sausage is cooked through at 160F.
- Make sure you don’t cut the sweet potatoes too large as you want them to cook through at the same time.
- To store: Store leftovers in the fridge in an airtight container for up to 4 days.
- To reheat: You can reheat this sausage and brussels sprouts recipe in the microwave or on the stovetop.
- To freeze: Freeze leftovers in a freezer-safe bag for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Where is the Turkey Sausage, as the Recipe Title suggests? Ingredients call for Italiian Link Sausage….Hmmmm. I was looking forward to making this.
Sorry about that. It was my mistake. You will need 160g of turkey Sausage. Thanks!
Then buy turkey sausage and cook it in lieu of pork! Duh! You act like you can’t modify the dish to your preferences.
This looks really good! I love meals that are made in a skillet!
Skillet meals are the best- I love all the ingredients in this one!
We used some hot Italian sausage in this. Super good! With a side of buttermilk cornbread muffins… everyone was happy!
That’s awesome, Sarah 😉
Can you use regular potatoes in this recipe?
Yes you can.
I love this recipe. Put it over over cauliflower rice and top with feta cheese. Yum 😋 But my husband hates Brussels Sprouts. What do you think would be a good vegetable substitute?
Awesome!