Forget everything you think you know about Brussels sprouts. This isn’t your grandma’s boiled, bitter side dish. This Brussels Sprouts and Sweet Potato Hash with Turkey Sausage is a flavor explosion – sweet, savory, slightly spicy, and utterly addictive. It’s the perfect weeknight meal, a fantastic way to use up leftover turkey (though turkey sausage works beautifully year-round!), and a seriously satisfying breakfast-for-dinner option. We’re talking crispy edges, tender interiors, and a vibrant medley of textures that will have you reaching for seconds (and thirds!). I developed this recipe because I wanted a healthy, hearty dish that didn’t feel like a compromise. It delivers on all fronts!
Why You’ll Love This
- Flavorful & Balanced: The sweetness of the sweet potato perfectly complements the slightly bitter Brussels sprouts, while the turkey sausage adds a savory depth. A touch of maple syrup and a pinch of red pepper flakes elevate the whole experience.
- Quick & Easy: Ready in under 30 minutes, this hash is a lifesaver on busy weeknights.
- Healthy & Nutritious: Packed with vitamins, fiber, and protein, it’s a guilt-free indulgence.
- Versatile: Use leftover turkey, chicken sausage, or even chorizo. Adjust the spice level to your liking.
- One-Pan Wonder: Minimal cleanup! Everything cooks in one large skillet.
Ingredients & Equipment
Ingredients:
- 1 lb Brussels sprouts, trimmed and shredded (or thinly sliced)
- 1 large sweet potato, peeled and diced into ½-inch cubes
- 1 lb turkey sausage, removed from casings (or pre-crumbled)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional, adjust to taste)
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley, for garnish (optional)
Equipment:
- Large (12-inch) skillet – cast iron is ideal, but any large skillet will work.
- Cutting board
- Chef’s knife
- Measuring spoons & cups
- Spatula or wooden spoon
Step-by-Step Instructions
- Prep the Vegetables: Trim and shred the Brussels sprouts. Peel and dice the sweet potato. Dice the onion and mince the garlic.
- Brown the Sausage: Heat 1 tablespoon of olive oil in the large skillet over medium-high heat. Add the turkey sausage and cook, breaking it up with a spatula, until browned and cooked through (about 5-7 minutes). Remove the sausage from the skillet and set aside.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the Sweet Potato & Brussels Sprouts: Add the diced sweet potato and shredded Brussels sprouts to the skillet. Season with salt, pepper, smoked paprika, and red pepper flakes (if using). Cook, stirring occasionally, for 10-15 minutes, or until the sweet potato is tender and the Brussels sprouts are crispy and slightly browned. Don’t overcrowd the pan; cook in batches if necessary.
- Combine & Finish: Return the cooked turkey sausage to the skillet. Stir in the maple syrup and cook for another 2-3 minutes, allowing the flavors to meld together.
- Garnish & Serve: Garnish with chopped fresh parsley (if desired) and serve immediately.
Pro Tips
- Shredding Brussels Sprouts: Using a food processor with a shredding attachment makes quick work of the Brussels sprouts. Alternatively, thinly slice them by hand.
- Crispy Brussels Sprouts: Don’t overcrowd the skillet! Overcrowding will steam the Brussels sprouts instead of allowing them to get crispy. Cook in batches if needed. High heat is your friend here.
- Spice Level: Adjust the amount of red pepper flakes to your preference. A pinch adds a subtle warmth, while a generous amount will give it a real kick.
- Sweet Potato Texture: For perfectly tender sweet potatoes, ensure they are diced into uniform sizes.
- Don’t Skip the Maple Syrup: It adds a subtle sweetness that balances the savory flavors beautifully.
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, stirring occasionally, until warmed through. The Brussels sprouts may lose some of their crispness upon reheating, but the flavor will still be fantastic. You can also reheat in the microwave, but the texture won’t be as good. For an extra crispy reheat, consider adding a tiny drizzle of olive oil to the skillet before warming.
Print
Brussels Sprouts and Sweet Potato Hash with Turkey Sausage
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Turkey sausage, sweet potato and Brussels sprouts skillet is a one-skillet dinner with just a few basic ingredients but big flavor! This meal is ready in just 30 minutes.
Ingredients
1 lb. hot Italian turkey sausage, casings removed
1 tablespoon extra-virgin olive oil
2 medium sweet potatoes, peeled and diced
¾ teaspoon kosher salt, divided
¼ teaspoon black pepper
1 lb. bag of shredded Brussels sprouts
½ cup grated Parmesan cheese (optional)
Instructions
1. Heat a large skillet over medium heat. Add turkey sausage and cook, breaking up with a spatula, until cooked through and crumbled. Remove the sausage to a bowl.
2. To the same pan, add the olive oil. Add the diced sweet potatoes, season with ½ teaspoon salt and the black pepper, and cook for 2-3 minutes. Cover the pan and let the sweet potatoes cook for another 7-8 minutes, until almost tender. Add a splash of water or chicken broth if your pan is drying out.
3. Add the shredded Brussels sprouts to the pan, season with remaining ¼ teaspoon salt and an extra pinch of black pepper and sauté with the sweet potatoes for 3 minutes. Add a splash of chicken broth or water, if needed, then cover the pan and cook for another 5 minutes, until everything is tender.
4. Return the cooked turkey sausage to the pan and stir to warm through.
5. Serve hot, sprinkled with Parmesan cheese, if desired.
Notes
Turkey sausage: Hot Italian turkey sausage adds extra flavor, but mild, pork, or chicken sausage may be substituted.
Sweet potatoes: Dice evenly for best texture. Butternut squash can be used instead.
Brussels sprouts: Pre-shredded bags save time, but quality varies. Shred your own if needed, or use halved/quartered sprouts.
Parmesan cheese: Adds savory flavor but can be omitted for dairy-free.
Leftovers: Store in the fridge for 4-5 days. Reheat in the microwave or on the stove.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet, One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 397
- Sugar: 6g
- Sodium: 1260mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 115mg