Name: Harvest Apple, Sweet Potato and Brussels Skillet
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 TBSP Avocado Oil; 2 Sweet Potatoes, cut and cubed (Skins are optional- I left them on); 1 Pound of Brussels, trimmed and cut into quarters; 3 Apples of Choice, cored, cut and cubed (I used Stamen Apples from Virginia); 5 Slices of Farm Fresh Bacon, chopped (Can be modified for more or less); 1 Large Onion, peeled and chopped; 4 Cloves of Garlic, peeled and minced; 2 TBSP Real Maple Syrup; 1/2 Reduced Sodium Vegetable Broth; 2 tsp Fresh Thyme, finely chopped; 1 tsp Fresh Rosemary, finely chopped; Salt and Pepper to Taste

To integrate nourishment and mindful spending, try to buy farmers market deals — a lot of times they have “ugly” fruits and vegetables available for a cheaper rate. They may not look as pretty, but they still taste delicious! There is nothing wrong with the “ugly” veggies for cooking, especially for things like skillet recipes. This fall season, lean into creativity and joy as you “cook up” some simple and nourishing seasonal foods.

Here is a delicious and simple skillet recipe for the fall that you can make any day of the week! Plus its nutritious and sure to be a crowd-pleaser.

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Harvest Apple, Sweet Potato and Brussels Skillet

Author: Kim Wilson Courses:Dinner, Lunch

Prep time: 20 minutesCook time: 15 minutesTotal time: 35 minutes Best Season:Fall

Description

The cooler seasons may bring a little anxiety and stress as the holidays approach, but there’s an abundance of opportunity to embrace the season, save on spending and nourish your body and soul. Harvest Apple, Sweet Potato and Brussels Skillet recipe is perfect for the fall season!

Ingredients

1 TBSP Avocado Oil
2 Sweet Potatoes, cut and cubed (Skins are optional- I left them on)
1 Pound of Brussels, trimmed and cut into quarters
3 Apples of Choice, cored, cut and cubed (I used Stamen Apples from Virginia)
5 Slices of Farm Fresh Bacon, chopped (Can be modified for more or less)
1 Large Onion, peeled and chopped
4 Cloves of Garlic, peeled and minced
2 TBSP Real Maple Syrup
1/2 Reduced Sodium Vegetable Broth
2 tsp Fresh Thyme, finely chopped
1 tsp Fresh Rosemary, finely chopped
Salt and Pepper to Taste

Instructions

Preheat oven to 400 degrees.
In a cast iron skillet, toss cut sweet potatoes in oil and roast them in the over for about 10 minutes. They will be cooked but not golden brown and fully cooked.
Remove the potatoes carefully from the oven. Increase the oven temperature to 425 degrees.
Begin to add the Brussels, apples, onion, bacon, garlic and fresh herbs to the potatoes. Carefully toss and combine all ingredients. If desired, mix in the salt and pepper.
Roast in the oven for 10-15 minutes, tossing throughout the cooking process if needed.
Remove the skillet from the oven and add broth as needed while loosening up the bacon and browned ingredients with a spoon.
Drizzle with maple syrup, carefully toss and roast another 5-10 minutes until the ingredients are fully cooked and the bacon is browned.
Enjoy!

Notes

I used pepper bacon and don’t usually cook with salt, so you may want to make these adjustments depending on your preference and ingredients.
If you don’t want to use sweet potatoes, butternut squash or pumpkin would make a great addition to this dish.
Additional cooking time may be needed depending on your oven.

Keywords:fall recipe, healthy eating, recipe

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Kim Wilson

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Kim Wilson is a Certified Holistic Health Coach (CHC) through The Institute for Integrative Nutrition and the owner of Farm Girl Fuel, LLC. Leading and educating with the holistic approach of the mind, body, and spirit, Kim helps women take back their health through simple nutrition and lifestyle changes. Getting to the root cause of what’s holding them back in the different areas of life. She is a huge advocate of the “food is medicine” philosophy and applies the same concept when helping her clients.