Sweet Potato & Brussels Sprout Hash Recipe
Roasted Brussels sprouts, sweet potatoes & red onion with dried cherries. Topped with vegan eggs & balsamic reduction. Add avocado.
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Ingredients
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Vegetables
Fruits
Condiments
Egg Substitutes
Oils & Spices
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare Vegetables
Peel and cube the sweet potatoes. Trim the ends of the Brussels sprouts and cut them in half. Slice the red onion into thin wedges.
- 3
Mix Ingredients
In a large bowl, combine the sweet potatoes, Brussels sprouts, red onion, dried cherries, olive oil, salt, black pepper, garlic powder, and paprika. Toss well to coat.
Roasting
- 4
Roast the Vegetables
Spread the vegetable mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and the Brussels sprouts are golden brown. Stir halfway through cooking.
Vegan Eggs
- 5
