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Easy Sweet Potato Brussel Sprout Hash

Crispy and savory dish combining roasted Brussels sprouts with caramelized sweet potatoes, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium-sized sweet potatoes (peeled and diced)
  • 2 cups Brussels sprouts (halved)
  • 3 tablespoons olive oil
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper (to taste)
  • 2 cloves garlic (minced)
  • 1 small onion (diced)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, blend the diced sweet potatoes and halved Brussels sprouts.
  3. Drizzle the olive oil over the veggies. Then add salt, pepper, garlic, and onion. Toss everything together until well-coated.
  4. Line a baking sheet with parchment paper or a silicone mat. Spread the veggie mixture in a single layer to allow for even roasting.
  5. Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the sweet potatoes are tender and the Brussels sprouts are golden brown. Stir the hash halfway through cooking for even browning.
  6. Once done, remove from the oven and let it cool slightly before serving.

Notes

Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months. Reheat in a skillet with olive oil or microwave cautiously to maintain texture.