Holiday Market Paleo Skillet

The first snow had just started falling when my neighbor knocked on my door with a bag of Brussels sprouts she'd picked up at the holiday market. She talked about this skillet she made when her kids were small, how everything cooks in one pan and the house smells incredible. I tried it that same night with turkey sausage I had in the fridge, and something about the sweet potato and apple together made the whole kitchen feel like December.

Last December I made this for my sister when she came over feeling overwhelmed by holiday planning. We stood at the stove together while the Brussels sprouts started to get crispy at the edges, talking about nothing important, and by the time we sat down to eat she'd forgotten all her stress. That's the kind of meal this is, it slows everything down just enough to matter.

Ingredients

• 400 g (14 oz) uncured chicken or turkey sausage: I prefer turkey sausage here for its milder flavor that lets the vegetables shine, but chicken works beautifully too
• 1 medium sweet potato: Dice these into small even cubes so they cook through in the same amount of time as the other vegetables
• 1 red bell pepper: The sweetness balances the slight bitterness of Brussels sprouts
• 1 green apple: Granny Smith holds its texture best but any tart apple will add that lovely brightness
• 1 small red onion: Thin slices become almost jammy as they cook down with everything else
• 2 cups Brussels sprouts: Trim and halve them, the flat sides get wonderfully browned against the hot skillet
• 2 cups baby spinach: Add this last so it just wilts into the warm skillet without turning mushy
• 2 cloves garlic: Mince these right before adding so their fresh flavor really comes through
• 1 tsp fresh thyme leaves and 1 tsp fresh rosemary: Fresh herbs make a huge difference here but dried work in a pinch, use half the amount
• 2 tbsp olive oil or avocado oil: Avocado oil handles the higher heat better but olive oil adds a nice fruity note
• ½ tsp sea salt, ¼ tsp black pepper, ¼ tsp smoked paprika: The smoked paprika is what ties everything together with its gentle warmth

Instructions

Brown the sausage first:

Heat 1 tablespoon of oil in a large skillet over medium heat and add the sausage slices, turning them occasionally until they develop a nice golden brown color, about 4 to 5 minutes. Remove and set aside on a plate, leaving those flavorful drippings in the pan.

Start the harder vegetables:

Add the remaining oil to the skillet and toss in the sweet potato and Brussels sprouts, letting them sauté for 5 to 7 minutes until the potatoes start to soften and the sprouts get those nice crispy edges.

Add the remaining vegetables:

Stir in the red onion, bell pepper, and chopped apple, cooking for another 5 minutes until everything is tender and starting to caramelize beautifully in spots.

Add the aromatics:

Throw in the garlic, thyme, rosemary, smoked paprika, salt, and pepper, stirring constantly for about 1 minute until the garlic becomes fragrant and the herbs release their oils.

Bring it all together:

Return the sausage to the skillet and add the baby spinach, stirring just until the spinach wilts and everything is heated through, about 2 to 3 minutes.

Taste and adjust:

Taste a piece of sausage and vegetable together, adding a pinch more salt or pepper if needed, then serve hot right from the skillet for a rustic and cozy presentation.

Save

My friend texts me every winter now asking if I still make that skillet, the one with the Brussels sprouts that made her actually like them. Something about how all the flavors meld together makes you forget you're eating something so good for you.

Make It Your Own

The beauty of this skillet is how forgiving it is. I've swapped the sausage for leftover roasted turkey after Thanksgiving and it was incredible, the turkey soaking up all those spiced juices.

Timing Everything Right

What took me a few tries to get right was cutting the sweet potatoes small enough so they'd cook through before the Brussels sprouts got too soft. Now I aim for half inch cubes, about the size of playing dice.

Serving Suggestions

While this is plenty filling on its own, a simple side salad dressed with apple cider vinegar complements the flavors beautifully without competing. For holiday dinners, it pairs surprisingly well with roasted chicken or can stand alone as a lighter main.

• A dry cider or light white wine echoes the apple notes in the dish
• Leftovers reheat beautifully and somehow taste even better the next day
• Top with toasted pecans or walnuts if you want an extra crunch

Save

There's something deeply satisfying about a meal that comes together so simply yet feels like such a celebration of the season. I hope this skillet finds its way into your winter rotation and becomes the kind of recipe you make without even thinking about it when the weather turns cold.

Recipe FAQs

→ Can the sausage be substituted?

Yes, you can swap the sausage for leftover roasted turkey or chicken to keep the dish lean and flavorful.

→ What oil is best for cooking?

Olive oil or avocado oil works well, providing a good balance of flavor and healthy fats suited for sautéing.

→ How can I add extra crunch?

Top the skillet with toasted pecans or walnuts for a crunchy texture, though this adds ingredients outside the strict paleo guidelines.

→ Is this suitable for gluten or dairy sensitivities?

The dish is naturally gluten-free and dairy-free, but always check sausage labels for any hidden ingredients.

→ What beverages pair well with this dish?

A dry cider or light white wine complements the savory and aromatic flavors beautifully.