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Spiralized Sweet Potato with Roasted Brussels Sprouts & Sausage

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Morning friends!! I hope everyone is having a fantastic Wednesday! Super excited to share my new favorite recipe with you guys today, but hard to be sharing before breakfast like this! The photos are making my stomach growl.  So delicious- and it’s gluten free as well as mostly made from veggies. So win/win/win! Lately, like most of the world post January first- I have been on a health kick, trying to cut down sugar and up my veggie intake. If you are like me at all, eating more vegetables conjures up a sad picture of cold or over boiled veggies, mushy and sad.  I’ve got good news friends…no longer!

Before I share the recipe with you, I have a funny story.  The week of Christmas, I was clicking around on various blogs, and ended up on Ali’s blog. I immediately was super impressed with her recipes and photography, and ability to make eating veggies look really, really good.  Within 10 minutes of viewing her site, I ordered a spiralizer (I ordered mine through her blog- it’s this one from amazon). I spent the next few days looking at recipes and day dreaming about all the delicious foods I was going to be making. On Christmas Eve, I worked a half day, and Scott picked me up from work to go to lunch and do last minute grocery shopping.  Over lunch I was telling him about the spiralizer and the stuff I wanted to pick up at the grocery store for it since I found out it was going to be delivered that night. Scott looked a little funny so I assured him we could make non-vegetable stuff too.  Then he said, “okay…confession. I bought you a spiralizer as one of your Christmas gifts and had it delivered 3 days ago.”

My jaw dropped and I felt so bad-and so loved! Shame on me for buying myself Christmas gifts, but hooray for me having a husband that knows me that well!! He had been studying up on some recipes too, and we both agreed the first one we were going to make was Ali’s sweet potato and sausage recipe. SO GOOD. Way better then I even imagined. We changed a few things, and added a few things, and this meal is now a weekly staple in our house.

Spiralizing is so much fun! Look at how many noodles you get from just one sweet potato! They do shrink as they cook since the water evaporates, but it’s still a ton of food. How far the humble sweet potato  has gone!

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What goes best with one of my favorite veggies? One of my other favorite veggies- brussels!! Can you all believe I used to hate these? If you all had the frozen brussels sprouts as a kid, forget everything you thought about them and try again. Roasted brussels is where it’s at my friends!

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Add in some sausage, and suddenly it’s a man-pleasing dish. I’d like to try this with soy crumbles in the future as well. Even out your sausage with some kale. This dish is so trendy!

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All together nowwwwwww!

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Now find yourself a couple of bowls, serve up and be amazed.  This meal is the bomb. So filling and the perfect balance between sweet and spicy.  Two thumbs up!

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Spiralized Sweet Potato with Roasted Brussels Sprouts, Kale and Sausage
(recipe adapted from Ali at inspiralized.com)


  • 2 tbsp olive oil
  • 1 cup Brussels sprouts, halved
  • 2 medium sweet potato, peeled, spiralized into thin noodle shape
  • ½ pound sweet Italian sausage link, cut into 1” cubes with casing removed.
  • 1/2 bunch of kale
  • 1 tbsp minced garlic
  • 1 tsp red pepper flakes
  • 1 cup beef broth
  • salt and pepper, to taste


1. Preheat an oven to 375 degrees.  Once the oven is preheated, place a baking dish with halved brussels sprouts, lightly salted inside.  Roast for 25 minutes.
2. Add 1 tbsp of olive oil to a large pan on medium heat and add spiralized sweet potato noodles.  Cook for approximately 8-10 minutes- you want them to be about 70% softened, so they will be slightly crunchy still.  Put noodles in a bowl. Make sure you continually scrape the bottom of the pan as you are cooking these- they will stick to the bottom and burn otherwise.
3. Add 1 tbsp of olive oil to the same pan, and cook the cubed sausage links.  When the sausage is no longer pink, add the garlic, kale and red pepper flakes. Cook for 1 minute and add beef broth and sweet potato noodles.
4. Cook for about 5 minutes, then add brussels sprouts, stirring.
5. When brussels sprouts are heated (about 2-3 minutes)- the dish is ready! Test your sweet potato noodles- if they are still crunchy, continue to cook, adding extra beef broth if necessary.
6. Enjoy! 🙂

What do you all think? Did I convince you yet? I have lots of other favorite recipes I’ve tried and am working on tweaking, excited to share those with you! 🙂

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Tania Griffis is an accomplished writer, blogger, and interior designer with a Journalism degree from the University of Oklahoma. She started her popular blog, Run to Radiance, in 2011, demonstrating her design expertise through the personal remodeling of six houses to millions of readers across the globe.

Tania also owns The Creative Wheelhouse, a respected ghostwriting agency for bloggers, further showcasing her talent for creating engaging and informative content.

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  1. how happy to have a husband who knows you so well, and how exciting to have a spiralizer to play around with — i can’t wait to see what you do next. i love veggies, but i have a hard time convincing jon to eat them – maybe if i disguise them as noodles?

  2. This was absolutely delicious!!! We both cleaned our plates and went back for seconds. This will be a new staple in the monthly rotation of meals!

    1. Oh good! So glad! We have literally made this every single week since Christmas-not tired of it yet! 🙂

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