What ^? How was your Thanksgiving? Did you live it up eat as much as you hoped? Well, it’s Sunday night. So, time to get back to reality. More on that tomorrow though. 

Our house is decorated for CHRISTMAS! (Well, the inside is, at least). And it’s MAGICAL. Team real tree all.the.way. We just have to keep our dogs from drinking all the water out of the tree stand.

I actually got some weird stomach thing Wednesday morning, and I totally lost my appetite for a couple days – which is pretty dang strange for me to lose my appetite.  Along with this, I was totally non productive and I slept 11 hours TWO NIGHTS IN A ROW. WHO AM I? Anyway, appetite came back yesterday AND weird thing is….all I want is pizza, mac n cheese, ice cream, and Lindsey’s cheesy potato bake casserole thing. Veggies make me want to throw up. Even cauliflower. So, not sure what that’s about. Oh, and I’m not pregnant. 

So, today I decided  to make a veggie recipe SO GREAT that it would make me want the greens again. SO, I made this Harvest Veggie Apple Skillet. And it was a great decision. I’m back on the good side. So, if you’re having a hard time getting those greens in, try this recipe out. It will make your house smell amazeballz in the process. I’m also throwing this out there that Daniel didn’t help me one bit – except to remind me to bake the potatoes before throwing them in the skillet. I always forget that, and then I get hard potatoes. 

 

Harvest Veggie Apple Skillet

 

4 Servings

Prep time: 20 minutes (to cut/dice everything up)

Cook Time: 25 minutes 

Total Time: 45 minutes

Ingredients: 

  • 1 tbsp. avocado oil

  • Chicken apple smoked sausage, 4 links (84 g.) – sliced into 1/2 inch circle pieces. 

  • Black Pepper – 2 tsp.

  • Rosemary – 4 tbsp.

  • 2 cloves garlic – minced.

  • 2 small-medium aka “smedium” sweet potatoes – peeled and diced.

  • 3 cups brussels sprouts- halved.

  • 1/2 yellow onion – diced. 

  • 1 large granny smith apple – diced.

  • Salt – 1/2 tsp. 

  • Apple cider vinegar – 1/4 cup.

Instructions: 

  • Preheat oven to 450 degrees. Spray baking pan (we use coconut oil) and throw diced sweet potatoes on. Bake for 20 minutes, or until soft. **If you’d rather boil your potatoes, that’s cool. But make sure you either bake or boil them before adding to the skillet. 

  • Heat avocado oil over non stick skillet on medium heat. Add chicken sausage, half of the black pepper, and half of the rosemary. Cook until lightly brown (this takes less than 5 minutes). 

  • Once sweet potatoes are baked, add them to skillet, along with brussels sprouts, onion, and apple. Cook 5 minutes. 

  • Top skillet with salt, remainder of pepper, and apple cider vinegar. 

  • Reduce heat on pan to low, and cook for an additional 5 minutes, allowing flavors to mix together. 

  • Try not to eat all at once. 

Notes: 

  • Because the flavor is so great, I recommend eating right away. 

  • I’m not positive of this yet, but I read that brussels sprouts aren’t terrible when heated back up, so hopefully you have enough leftover for lunch the next day. 

  • Feel free to sub out for a different meat, like chicken or sausage, BUT this chicken sausage is your best bet… Just sayin’.