Fall is definitely here when Trader Joe’s starts selling fresh stalks of brussels sprouts, acorns, spaghetti squash and butternut squash for a really good price. I grabbed some sprouts to make a quick and easy one skillet meal for dinner and added grass fed beef hotdogs, seasoned it with some cracked peppercorn and wing sauce dressing and voila! dinner is served 🙂
Brussels Sprouts Skillet
- 1 tbsp lard, avocado oil or coconut oil
- 1/2 medium onion cubed
- 1/4 cup sun-dried tomatoes chopped
- 1 (16oz) pack organic grass-fed beef hotdogs cut into 1/2 inch pieces
- 5 cups brussels sprouts cut into halves
- 1 medium sweet potato cubed
- 1/4 cup water
- Juice and zest of 1 lemon
- 1 tbsp garlic powder
- ½ tsp black pepper
- ¼ cup buffalo wing sauce
In a cast iron pan over medium-high heat, add oil, onions and sun-dried tomatoes and saute until onions are soft. Add the hotdogs and cook until a little browned. Remove from pan and set aside.
Add brussels sprouts and sweet potatoes into the pan. Add water, cover and simmer until the sprouts turn bright green and sweet potatoes are cooked.
Add the hotdog mixture back to the pan, and season with lemon, garlic powder, black pepper and buffalo wing sauce.
Mix everything together and cook for a few more minutes until all the flavors are incorporated.