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.
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Ingredients
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Vegetables
Fruits
Condiments
Bread
Optional Topping
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. Peel and slice the red onion.
- 3
Mix the Vegetables
In a large bowl, combine the sweet potatoes, Brussels sprouts, and red onion. Drizzle with olive oil and season with salt and pepper to taste. 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 crispy, stirring halfway through.
Final Steps
- 5
Add Dried Cherries
Remove the roasted vegetables from the oven and stir in the dried cherries. Allow them to warm through for another 5 minutes.
- 6
Plate the Dish
Serve the hash on a plate, drizzling balsamic reduction over the top. Add slices of toast on the side, and top with sliced avocado if desired.
