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
Fruits
Condiments
Oils & Seasoning
Optional Toppings
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 2
Prepare the Vegetables
Wash and trim the Brussels sprouts, cutting them in half. Peel and cube the sweet potatoes into bite-sized pieces. Peel and slice the red onion.
Roasting
- 3
Toss the Vegetables
In a large mixing bowl, combine the Brussels sprouts, sweet potatoes, and red onion. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat evenly.
- 4
Roast the Vegetables
Spread the vegetable mixture on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, tossing halfway through.
Balsamic Reduction
- 5
Prepare the Balsamic Reduction
In a small saucepan, heat the balsamic vinegar over medium heat. Bring to a gentle simmer and reduce for about 10-15 minutes, or until the vinegar has thickened slightly. Remove from heat and let cool.
Finishing Touches
- 6
Combine and Serve
Once the vegetables are roasted, remove them from the oven and stir in the dried cherries. Plate the hash and drizzle with the balsamic reduction. Optionally, serve with toasted bread and sliced avocado on top.
