Chicken Sausage, Brussels Sprouts and Spiralized Sweet Potato Skillet

gluten freemeat & poultry

It has been so hard keeping this recipe from you ever since I shared it on Instagram stories weeks ago (it now lives on my highlights!)

But since you are all amazing, I kept seeing you all make a version of it, based on my stories. And you were certainly on point!

For those of you who need a recipe to follow (or don’t follow me on Instagram!), I’m finally sharing this easy skillet meal that is loaded with flavor, texture, and veggies!

I’m working on starting a Skillet Series on the blog, because every time I make a skillet meal, I think, “These are great! I should make more of them!” So, stay tuned for that.

I made this recipe while I was in Florida, and I remember thinking, “I can’t wait to make this in cold New Jersey!” Who thinks that way?! People who live to eat, that’s who.

Chicken Sausage, Brussels Sprouts and Sweet Potato Skillet Bake

Anyway, make this ASAP – and if you don’t eat meat/chicken or just want to make this again and want a vegetarian spin on it, try using quinoa or tofu instead of chicken sausage!

ALSO, need I say, you can totally meal prep this – just don’t put the cheese on it until you’re ready to eat – reheat in the oven or stovetop (or microwave, if you use a microwave) and then top with cheese and let it melt!

Speaking of meal prepping and planning, do you want to see more of that on the blog? Ideas for meal prep? Secondly, would you like to watch me meal prep in a video as YOU meal prep the same meals? Would that be helpful or overkill? Let me know by leaving a comment in the blog post! I want to make sure you’re getting the most helpful kind of content possible, so if you say you want it, you shall receive!

Chicken Sausage, Brussels Sprouts and Sweet Potato Skillet Bake

And before I go, I want to say thank you for all your sweet notes and messages about Wednesday’s post about my husband, Lu. I am so happy you now know a little more about him and our life together! I love sharing a more personal side of myself and being transparent with you. More on that too, this year!

Happy Sunday!

Now you can watch a cooking video of this recipe:


Nutritional Information & Recipe

Serves 3-4

Chicken Sausage, Brussels Sprouts and Sweet Potato Skillet Bake

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 2 tablespoons extra virgin olive oil
  • 3 chicken sausage links
  • 1 large sweet potato (or 2 medium), peeled, Blade D, noodles trimmed
  • salt and pepper
  • 2 cups sliced brussels sprouts
  • 2 garlic cloves, minced
  • 1.5 cups shredded mozzarella cheese


  1. Heat half of the oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken sausage and crumble as you cook, cooking until sausage is cooked through, 5-7 minutes. Transfer the sausage to a plate or bowl and immediately add the sweet potato noodles and season with salt and pepper. Toss and cook for 7 minutes or until cooked through and slightly al dente. Set aside on a plate and then add in the remaining olive oil to the skillet, the brussels sprouts and garlic. Season with salt and pepper and toss until cooked, about 5 minutes. If you want to speed up the cooking process, cover the skillet, uncovering to toss occasionally. Once brussels are done cooking, add back in the sausage and sweet potato noodles. Toss and spread out everything evenly in the skillet. Sprinkle over with cheese and cover the skillet and let the cheese melt, about 5 minutes. Serve immediately.

Chicken Sausage, Brussels Sprouts and Sweet Potato Skillet Bake

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Leave a Comment


Cat G. says:
Yes!!!! I saw this in your stories and then couldn’t find the recipe so I just kinda improvised. I ended up over cooking the swoods so they all broke apart but the dish was so so so good! Thanks for posting the recipe. I will be making this again soon! ❤️
Brooke says:
Yes! I would love to see more meal prepped ideas and would love to watch you do it and see any tips you have!!
Amanda says:
Love to see more meal prep! I'm bummed I thought I screen shot your spices and way of meal prepping all the roasted veggies and I didn't. But yes all the meal prep! Every night I nurse my five month old and watch inspiralize recipes ☺️
pam says:
yes!! I would to see more meal prep ideas, and be able to watch you do the same. I like the tips you pass along in your videos. Keep up the great work Ali, I know it's more of a balancing act these days :)
Lena says:
Yes would love meal prep receipes. I prep every Sunday and the gang is tired of the same things every week. Thanks for all you do!!
Susan says:
If I used zucchini instead, would you suggest a different cheese to give it more taste?
Shirl says:
Would love meal prep ideas and advice. Maybe for a week's worth of spiralized meals??? Your cookbooks and blogs get well gone over when I sit down on Wednesday evening to do my menu and grocery list for the week! Thank you! Cannot wait to make the skillet in this weeks post!
Renee says:
Do you remove the sausage from the casings?
Karen says:
This dish looks delicious, and the recipe, easy. One question: For that last 5 minutes, is the heat off — or is it on low? Thanks!
Anjoli says:
Yes! It would be awesome if you did a meal prep series with meals, shopping list and videos. I love making your meals and my family loves them, but half the battle is finding the time to look through all the amazing recipes and decide which ones to make.
Brenda June says:
May I ask, what kind of chicken sausage do you use?
Abbie says:
I would love to know what chicken sausage brand and flavor you recommend. Thanks!! ?
Teriza says:
I would also love to know what brand of chicken sausage and what flavor?
Erin says:
I’m curious why you can’t cook everything together at the same time? Or even add the Brussel sprouts a couples minutes later if they don’t need as long to cook? I cooked this last night and just thought it would be so much easier all at once. Also I should add that I just sliced up the chicken sausage instead of crumbling it. Thanks!
René Rich says:
I wondered the same thing although cooking the meat separately made sense so it didn’t dry out. However, I cooked the sprouts and taters together and ended up with mushy potato as it cooked longer than it should have. Also, the sprouts had no caramelization which impacts their flavor. I suggest following the recipe. We didn’t care for the lack of texture and found it bland so we added pizza sauce which really helped.
Rosy says:
What brand and flavor is the chicken sausage? When I looked for some, there were so many flavors... apple, spinach, etc. Help!
Meaghan says:
Ali uses Applegate's Sweet Chicken Sausage!
René Rich says:
I would like to know weight on potatos and sausage. Also, like others, what sausage do you recommend? I bought fresh Italian style from the meat counter as it’s not already cooked and took it out of the casing. I ended up with sooo much sausage and potato so I’m improvising when I make it shortly. The recipe sounds amazing so I’m sure it’ll be fine. I am adding some ground chipotle chili pepper to spice it up a bit.
Meaghan says:
We recommend Applegate's Sweet Chicken Sausage!
Anonymous says:
I made this tonight for my family. I used a feta spinach chicken sausage cut like I would for gumbo, but next time I will use something spicier. I also added cauliflower because I had one in the fridge I needed to use. That added cooking time to the recipe, but it came out good. I also used 3 sweet potatoes because I have an electric spiralizer and it took me about 1/2 of a potato to figure out the best way to cut and feed them into the spiralizer (BTW the best way is to buy long thin potatoes and not cut them except ends). This made a LOT of food and it was very good (we were very hungry) but, as I said, a spicier sausage would have added interest.
Becky P. says:
Ooh yes to meal prep recipes (maybe with meat/no meat options). I'm indifferent on meal prep videos; I think a weekly shopping list and recipes that provide variety but with overlap in ingredients would be the most useful!
Natalie Harris says:
Yes to all of the above....meal prep would be good. ...and how to videos....true shelf life of certain vegetables ..dishes that could be made ahead or those made early that hold well..or those that reheat well..can any be a cookbook gal I still haven't "studied" mine yet...ty for making this a fun and tasty way to eat healthier....I chose this year to eat better.....and can definitely feel it when i eat wishes Ali!!...
Jordan pahkala says:
Yes I would love to see more meal prep and quick weeknight recipes!
Ally says:
Meal prep instructions would be great! I'm not one to use videos when I cook - I just read the directions. I'm trying to get into meal planning, but finding it hard to do...
Cori says:
Are you planning on making a mini inspiralizer so we can spiralize the Brussels?? ??. I would actually do that. Making this recipe tonight!! I have total confidence it will be great!! Thanks for all your hard work.
Carly Glazer says:
Hi Cori! We are not, but great thinking! We use a mandolin to slice our brussels sprouts or simply a sharp Chef's knife!
tasnim says:
I love chicken Sausage very much. I cook it when i get couple of time. Do you use any extra spicy ingredients/
Adrienne says:
I love all inspiralized recipes but this one I couldn't get quite right - sweet potatoes were too crunchy at first and then too soft. Brussels would never cook in 5 minutes on the stove so I grilled them. I ended up using the mixture in quesadillas which turned out pretty good.
Carly Glazer says:
Wow what a great call!
Laura Cox says:
The original recipe sounded great, but I made it last night and allow me to post my tweaks which, I think, are good...First, I used the precooked chicken sausage (sweet Italian flavor) because it is less greasy and I just sliced it thinly and browned it as directed. Then I used butternut squash noodles because I happen to love butternut squash and thought it would be a tad less sweet. I stirred in a tablespoon of chopped fresh rosemary into the noodles. Finally, the dish absolutely needed moisture...not just olive oil, so I cooked the brussels sprouts until tender in a little more olive oil and 1/3 cup chicken stock. Then tossed it all together and melted the mozzarella. Perfection!!!
Carly Glazer says:
This sounds great Laura! Thanks for sharing!
Janet says:
Made this tonight and it was so good and filling. I added tomato after it cooked for a little acidity. It was great even without the cheese! Cannot wait to try more of your recipes.
Carly Glazer says:
Sounds delicious Janet!

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