When the seasons shift to fall and the crispness flows through the air, I love the combination of many fall harvest flavors. Especially in a delicious, healthy and hearty dish.
My family recently traveled back to my roots (near our family’s old farm). Our family enjoyed a weekend of festivals and I came home with a bounty of fresh picked, juicy apples. We also had a yummy pack of pepper bacon from the local butcher. These ingredients inspired me to break out the cast iron skillet and have some creative fun.
This gorgeous harvest skillet packs the incredible flavors of fresh apples, sweet potatoes, Brussels sprouts, farm fresh bacon and more.
Not only is this harvest skillet dish incredibly delicious, but it also serves up a variety of vitamins, antioxidants, phytonutrients, fiber, minerals and may help with reducing inflammation.
With the holidays upon us, this dish would be a great addition to your family or holiday meal. You could serve this dish as a yummy brunch side, add it to your dinner spread or add protein (chicken, sausage, bison, etc) to make a large skillet meal. Get your creative juices flowing and have fun while cooking this heart and healthy meal.
Harvest Apple, Sweet Potato and Brussels Skillet
- 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
- 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.
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.
Optional Toppings: Nuts (such as pecans), cheese (goat, etc), dried fruit such as cranberries.
Recommended Cooking Items:
12.5-inch Skillet: Lodge Cast Iron Skillet
15-inch Skillet: Lodge Cast Iron Skillet