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Healthy Sweet Potato Brussel Sprout Hash

A satisfying main dish featuring roasted sweet potatoes and Brussels sprouts, perfect for sharing during gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish, Vegetarian
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and cubed
  • 2 cups Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 1/2 teaspoon paprika
  • for garnish Fresh parsley (optional)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the cubed sweet potatoes and halved Brussels sprouts. Drizzle with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper. Toss until well-coated.
  3. Line a baking sheet with parchment paper. Spread the sweet potato and Brussels sprout mixture evenly across the sheet.
  4. Bake in the preheated oven for 20-25 minutes, stirring halfway through to ensure even cooking and browning.
  5. Remove from the oven and transfer to a serving plate. Garnish with fresh parsley.
  6. Enjoy your delicious and healthy creation!

Notes

For substitutions, butternut squash or parsnips can replace sweet potatoes. Ensure veggies aren’t overcrowded on the baking sheet for crispiness. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.