A flavorful family favorite! I adapted this recipe from thekitchn.com to make it more simple and allergy friendly. There are a few steps involved but I promise it’s worth it! I like to make this when I meal prep for the week and just heat it up the night we are going to eat it. The original recipe calls for dippy eggs served on top but we skip since the kids can’t do eggs. Sometimes my husband and I will have our dippy eggs on top if we’re eating this after they go to bed and we can use our designated egg pan to avoid any cross contamination. Your house will smell amazing from the caramelized onions, fresh rosemary and garlic!
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Sweet Potato Hash with Sausage
Instructions
Preheat oven to 350°. Peel the onions and cut each one in half. Then cut each half into thin half moons. Heat 2 Tbsp olive oil in a skillet over medium high heat. Add in your onion slices and cook down for 5 minutes, stirring occasionally. Next, add in 1-2 Tbsp brown sugar to help caramelize the onions. Continue cooking on low for 25 minutes, stirring occasionally until caramelized. Set aside in a bowl.
Spread out your diced sweet potatoes on a foil lined baking sheet. Drizzle with 2 Tbsp olive oil and toss. Sprinkle with salt and pepper. Bake 30-45 minutes, until softened, stirring halfway through.
While your sweet potatoes are cooking, remove your sausage from the casing and cook over medium high heat in the same skillet you cooked your onions in. Crumble the sausage as it cooks. Once cooked all the way through, you may spoon out some of the liquid fat if using regular sweet Italian sausage. Set sausage aside.
Add your caramelized onions, cooked crumbled sausage, chopped rosemary and minced garlic all to the baking sheet with sweet potatoes. Stir until everything is evenly mixed and spread out on the baking sheet. Place back in the oven to heat through 10-15 minutes.
Can be served immediately or tastes great reheated for a busy week night! For those that don't have egg allergies, dippy eggs are great served on top but this is delicious without!
This is a delicious and healthy allergy friendly meal! My favorite part is that it all cooks in your cast iron skillet. If you don’t have a cast iron skillet, make sure you use a pan that can go from the oven top to the oven. I love meals that don’t leave a lot of dirty dishes to clean up. This was a great weeknight meal as it was super quick to prepare. One of my tricks is I prepped all my ingredients when I had a little time on Sunday so it was all ready to go!
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Chicken with Bacon and Rosemary Brussel Sprouts
Instructions
Preheat your over to 400°.
Heat a cast iron skillet over medium heat.
Cook your diced bacon until it starts to get crispy. Remove the bacon from your skillet and put on a paper towel lined plate.
Sprinkle the chicken breasts with salt and pepper on both sides. Place chicken in your skillet and cook 4-5 mins per side until browned.
Once your chicken is browned, add a layer of brussel sprouts around the chicken. Sprinkle with a layer of rosemary and diced garlic. Then add another layer of brussel sprouts followed by another layer of rosemary and diced garlic.
Lay 2-3 slices of lemon on top of your chicken.
Sprinkle the bacon all over the top.
Use an oven mit to transfer your skillet to the oven to bake for 25-30 mins until done depending on the thickness of your chicken.
Once you plate your dish, be sure to lightly press on the cooked lemon so the juice will flavor it all!
