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Sweet Potato Brussel Sprout Hash

A vibrant and savory dish featuring crispy sweet potatoes and earthy Brussels sprouts, 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, Side Dish
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium sweet potatoes, diced Ensure they are diced into half-inch cubes for even cooking.
  • 2 cups Brussels sprouts, halved Halve the Brussels sprouts before adding.
  • 1 small onion, diced This adds sweetness to the sauté.
  • 2 cloves garlic, minced Adds a fragrant element to the dish.
Seasonings and Oil
  • 2 tablespoons olive oil For roasting and sautéing.
  • 1 teaspoon salt To taste.
  • 1/2 teaspoon black pepper Adjust as preferred.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Dice the sweet potatoes into roughly half-inch cubes and halve the Brussels sprouts.
Roasting
  1. In a large mixing bowl, combine the sweet potato cubes and Brussels sprouts. Drizzle with olive oil and season with salt and pepper, then toss until evenly coated.
  2. Spread the mixture onto a baking sheet in a single layer and roast for about 25 minutes, stirring halfway through.
Sauté
  1. While the vegetables are roasting, heat a skillet over medium heat, drizzle with olive oil, and sauté the diced onion until translucent.
  2. Add minced garlic to the skillet and sauté for an additional 2-3 minutes until fragrant.
Combine
  1. Once the vegetables are roasted, add them to the skillet with the sautéed onions and garlic. Toss everything together and cook for an additional 2 minutes.
Serve
  1. Serve the hash warm as a main dish or hearty side, drizzling with lemon juice or topping with garnishes as desired.

Notes

Leftovers can be refrigerated for up to three days or frozen for a month. Reheat in a skillet for best results.