Chicken Sausage, Brussels Sprouts and Spiralized Sweet Potato Skillet

gluten freemeat & poultry
Chicken Sausage, Brussels Sprouts and Spiralized Sweet Potato Skillet

A one pan skillet dish you can make all year long that saves well for leftovers and is packed with heart-healthy vegetables, like sweet potatoes and Brussels sprouts. Flavorful and full of texture and just enough melted cheese, this recipe is a weeknight must have.

Chicken Sausage, Brussels Sprouts and Spiralized Sweet Potato Skillet

You may recognize this recipe, because almost exactly two years ago, it was posted on the blog. The original photos were taken with an iPhone (long story), so I wanted to update the photos and it gave me a great excuse to make this easy and delicious recipe for my family again.

Chicken Sausage, Brussels Sprouts and Spiralized Sweet Potato Skillet

Each year, this recipe continues to be one of my most popular and it’s obvious why – it’s easy and so flavorful! The chicken sausage and Brussels sprouts are cooked together, infusing so much flavor into the sprouts and setting the tone for this dish. Then, the sweet potato noodles are cooked in those chicken juices for more depth and then everything is tossed together, topped with cheese, and melted to gooey perfection.

If you don’t eat dairy, you could definitely enjoy this without – it’s tasty enough on it’s own. Everyone always gobbles this up and there are rarely leftovers, but it does save well, so think about this one for meal prep! You could certainly double this and transfer to a baking dish to make a larger batch. Just add it in the oven on broil and let it sit for just a few minutes to melt the cheese.

Chicken Sausage, Brussels Sprouts and Spiralized Sweet Potato Skillet

You could swap in pork sausage here too or, if you’re vegetarian, skip the chicken sausage and add white beans for protein and texture. However you make this, it’ll soon become your weeknight favorite, too!

And one more photo, just because:

Chicken Sausage, Brussels Sprouts and Spiralized Sweet Potato Skillet

Inspiralized

Nutritional Information & Recipe

Chicken Sausage, Brussels Sprouts and Sweet Potato Skillet Bake

Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

  • 1.5 tablespoons extra virgin olive oil
  • 4 chicken sausage links
  • 1 large sweet potato or 2 medium, peeled, Blade D, noodles trimmed
  • salt and pepper
  • 2.5 cups shredded brussels sprouts
  • 1 large garlic clove minced
  • 1.25 cups shredded mozzarella cheese

Instructions

  • Heat a tablespoon 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. Add the brussels sprouts and cook for 5 minutes or until brussels sprouts are bright green and tender.
  • Transfer the mixture to a plate or bowl and immediately add the remaining olive oil and sweet potato noodles and season with salt and pepper. Toss and cook for 7 minutes or until cooked through and slightly al dente. Add back in the sausage mixture and 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.

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48 comments

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 frozen.....as 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 bad....best 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!
Christine says:
I can’t find when to add the garlic. I’ve looked a few times and can’t find it. I’m making it now and it looks amazing.
Meaghan says:
Hi Christine! You can add it with the sausage!
Ashley V Carpenter says:
Did I miss something? Where does the garlic get added on??
Meaghan says:
Cook it along with the sausage!
Shelly Wright says:
This looks amazing!
Meaghan says:
It's a definite favorite!
Anonymous says:
Making for dinner tonight and reading through the recipe multiple times, I don't see when the garlic is added -- I am going to add it with the brussels sprouts, but if anyone has any other input, it may help others. If I remember, I will come back and let you know how it turned out. Also, I must have a different version of the spirilizer - my blade D makes thick noodles - and I am fine with that, but when I just came looking for an answer to my garlic question, the pictures show spaghetti like noodles --- I am not concerned and will just cook a little longer, but any insight into how to adjust for the future?
Meaghan says:
You can add that garlic in with the meat or veggies! As for noodle shape, that is usually all personal preference anyway! Try your best to match the noodle shape and size up with the noodles made with the Inspiralizer! Enjoy!!

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