Harvest Skillet
This beautiful side dish, created by Amanda Vaughn of Indianapolis, is great for Thanksgiving, or any time of the fall season.
Harvest Skillet
This beautiful side dish, created by Amanda Vaughn of Indianapolis, is great for Thanksgiving, or any time of the fall season.
Ingredients
- 4 teaspoons extra virgin olive oil
- 2 cups Brussels sprouts, trimmed and quartered
- 2 medium sweet potatoes, 8 oz, peeled and cut into ½-inch cubes
- 1 medium red onion, chopped
- 2 Gala apples, cored and cut into cubes
- ¼ cup golden raisins
- 4 cloves garlic, minced
- ½ teaspoon dried thyme
- 1 teaspoon ground cinnamon
- ¾ cup reduced-sodium chicken broth
- Kosher salt
- Black pepper
Instructions
- Heat 2 teaspoons oil in a large nonstick frying pan over medium-high heat.
- Add Brussels sprouts, sweet potatoes and onion to pan. Cook, stirring occasionally, until crisp-tender, about 5 minutes.
- Stir in apples, raisins, garlic, thyme and cinnamon. Cook for 3 minutes.
- Pour in broth, bring to a boil, and cook until evaporated, about 2 minutes.
- Season with a dash of Kosher salt and black pepper. Cook until hot, about 2 minutes. Sweet Potatoes should be slightly soft but still retain shape. If not, you may add a little more chicken broth and cook for another 2 to 3 minutes.
Nutrition Information per serving
Calories: 158Carbohydrates: 29gTotal Fat: 4.9g— Unsaturated Fat: 3.9g— Saturated Fat: 1gCholesterol: 0mgSodium: 103mgFiber: 5gTotal Sugar: 13.5g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
