Sweet Potato & Brussels Sprouts Hash Recipe
Roasted Brussels sprouts, sweet potatoes & red onion with dried cherries. Topped with balsamic reduction. Served with your choice of toast. Add avocado.
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Ingredients
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Vegetables
Dried Fruits
Condiments
Additional Toppings
Cooking Essentials
Method
Preparation
- 1
Preheat the oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the vegetables
Peel and dice the sweet potatoes into small cubes. Trim the ends of the Brussels sprouts and cut them in half. Slice the red onion into thin wedges.
Cooking
- 3
Roast the vegetables
On a large baking sheet, combine the diced sweet potatoes, halved Brussels sprouts, and red onion. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat evenly. Spread the vegetables out in a single layer.
- 4
Bake
Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- 5
Add dried cherries
In the last 5 minutes of roasting, sprinkle the dried cherries over the vegetables and continue to roast until heated through.
Serving
- 6
Prepare the toast
While the vegetables are roasting, toast your slices of bread to your liking.
- 7
Assemble the hash
Once the vegetables are done, remove them from the oven. Serve the roasted hash in bowls, drizzling balsamic reduction over the top.
- 8
Add toppings
Slice the avocado and place it on top of the hash, serving it alongside the toast.
