Sweet Potato & Brussels Sprouts Hash Gfo V Recipe
ROASTED BRUSSELS SPROUTS, SWEET POTATOES & RED ONION WITH DRIED CHERRIES. TOPPED WITH BALSAMIC REDUCTION. Served with your choice of toast. Add Avocado.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Fruits & Nuts
Condiments
Optional Toppings
Method
Preparation of Vegetables
- 1
Prepare Sweet Potatoes
Peel and dice the sweet potatoes into small cubes, about 1/2 inch in size.
- 2
Prepare Brussels Sprouts
Trim the ends of the Brussels sprouts and slice them in half.
- 3
Prepare Red Onion
Peel and slice the red onion into thin strips.
Roasting
- 4
Preheat Oven
Preheat your oven to 425°F (220°C).
- 5
Mix Vegetables
In a large mixing bowl, combine the diced sweet potatoes, halved Brussels sprouts, and sliced red onion.
- 6
Season and Oil
Drizzle the olive oil over the vegetables. Season with salt and black pepper, and toss until everything is evenly coated.
- 7
Roast Vegetables
Spread the vegetable mixture on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and the Brussels sprouts are golden brown, stirring halfway through.
Balsamic Reduction
- 8
Prepare Balsamic Reduction
In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Allow it to simmer until it reduces by half, about 10-15 minutes. It should be thickened slightly.
Final Assembly
- 9
Combine Hash
Once roasted, remove the vegetables from the oven and stir in the dried cherries.
- 10
Plate and Drizzle
Serve the sweet potato and Brussels sprouts hash warm, drizzling the balsamic reduction over the top.
- 11
Add Optional Toppings
If desired, add sliced avocado on top and serve with toast on the side.
