This Sweet Potato Brussel Sprouts Hash is a savory way to start your morning or enjoy it as a main dish. Roasted sweet potatoes, Brussels sprouts, and sweet onion are roasted, then tossed in cinnamon spice and topped with dried cherries and a balsamic drizzle.
Are you looking for a new plant-based breakfast idea? Look no further! This sweet potato hash is where it’s at!
American breakfasts are typically heavy on eggs, stacks of buttery pancakes, and thickly drenched French Toast. While I have vegan versions of these recipes, sometimes I want to incorporate a savory element into my breakfasts,and this recipe for sweet potato brussels sprouts hash hit the spot!
The vegetables are seasoned and tossed in cinnamon and cumin, while the dried cherries add a touch of sweetness and tartness, and the balsamic glaze pulls it all together.
It’s a versatile recipe you don’t have to only enjoy at breakfast! It makes for a hearty main dish topped with vegan chorizo and avocado or a healthy side dish for a special occasion.
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If you love sweet potatoes, be sure to check out these other recipes:
- Instant Pot Sweet Potato Chili
- Vegan Sweet Potatoes with Coconut Pecan Topping
- Sweet Potato and Red Pepper Soup
- Vegan Curry with Sweet Potatoes
Why You’ll Love this Sweet Potato Brussels Sprouts Hash
Flavorful Ingredients: Sweet potatoes and Brussels sprouts have distinct flavors that complement each other well. The sweet potatoes’ sweetness balances the Brussels sprouts’ slightly bitter taste.
Nutrient-rich: Both sweet potatoes and Brussels sprouts are packed with vitamins, minerals, and fiber, making this dish not only tasty but also nutritious.
Texture: Combining crispy Brussels sprouts and tender sweet potatoes creates a satisfying texture contrast in every bite.
Versatility: This dish can be customized with additional ingredients like chopped nuts, quinoa, or sliced avocado to create a hearty dish for anytime of day.
Ingredients and Notes
Sweet Potatoes: Two large sweet potatoes are all you need. Check that they are firm to the touch without any soft spots or bruising.
Brussels Sprouts: Use fresh, not frozen. Prepare them by cutting off the ends and cutting them in half.
Yellow Onion: Use a sweet onion, like a mild yellow onion or a white onion, so that it does not overpower the flavors of the Brussels sprouts or sweet potatoes.
Olive Oil: Used for roasting the vegetables. If you do not want to use oil to roast your vegetables, you do not need to. You can leave the olive oil out and toss in a light amount of vegetable stock or water to moisten the vegetables.
Dried Cherries: Plump dried cherries add a surprising element to the hash that is quite inviting and compliments the sweetness of the potatoes.
Spices: Combining cinnamon, cumin, salt, and pepper creates a warm and inviting flavor.
Balsamic Vinegar: The balsamic vinegar is slowly cooked, thickened, and turned into a glaze drizzled on top of the hash for a finishing touch.
Variations and Substitutions
Vegan Chorizo: To make this dish more protein-rich, top it with vegan chorizo. Made with tofu and spices, then roast in the oven. The vegan chorizo adds spice and protein, making this a heartier dish.
Creamy Hash: For a creamy finish, top with sliced avocado
Spice it Up: Add spices like chili powder, or red pepper flakes for a spicy kick.
Add Leafy Greens: Stir in chopped kale, spinach, or Swiss chard for added nutrition and color.
Add Nuts or Seeds: Toasted walnuts, pecans, or pumpkin seeds can add crunch and a nutty flavor.
Use Different Veggies: Swap out the Brussels sprouts for other vegetables like broccoli, cauliflower, or bell peppers.
Grains: Stir in cooked grains like quinoa, farro, or brown rice to make it a heartier dish.
How to Make Sweet Potato Brussels Sprouts Hash
- Preheat the oven to 425° F. Peel and chop the sweet potatoes into ½-inch chunks. Clean and quarter the Brussels sprouts, and thinly slice the onion.
- Line your baking sheet with parchment paper or aluminum foil. Spread the vegetables on top evenly without overcrowding. Drizzle with olive oil, salt, pepper, cinnamon, and cumin.
- Place the baking sheet on the center rack of the preheated oven. Roast for 15 to 20 minutes or until the sweet potatoes and Brussels sprouts are golden brown.
- While the vegetables are roasting, make the balsamic glaze. Bring ½ cup of balsamic vinegar to a boil. Reduce the heat to medium-low. Simmer for 15 to 20 minutes until it is reduced to half and thickens. Transfer it to a small bowl and allow to cool. The glaze will thicken more as it cools.
- Remove the roasted vegetables from the oven. Transfer them to a serving dish. Top with the dried cherries, and drizzle the cooled balsamic glaze over the top. Serve and enjoy!
Expert Tips
- Line a sheet pan with parchment paper or aluminum foil to prevent vegetables from sticking and to make clean-up easier.
- Chop vegetables into similar-sized pieces so that they cook evenly.
- While roasting, toss vegetables halfway through to ensure an even roast on all sides.
- Be sure to clean and wash Brussels sprouts thoroughly before cooking.
Serving Suggestions
Serve for breakfast, brunch, or a main dish for two. It can also be served as a side dish for a larger group.
Storage
Fridge: Store leftovers in an airtight container in the refrigerator for 3-4 days. Store any extra balsamic glaze in a separate container to avoid making the other vegetables too soggy.
Reheat: When ready to reheat, warm in the microwave or the oven for a crispier finish at 350° Fahrenheit for 10 minutes.
Video
More Sweet Potato Recipes!
Recipe
Sweet Potato Brussels Sprouts Hash
Equipment
Ingredients
- 2 medium sweet potatoes peeled and chopped
- 1 lb brussel sprouts cleaned and quartered
- 1 small sweet onion thinly sliced
- 2 teaspoon olive oil
- ¼ cup dried cherries
- 1 teaspoon cinnamon
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup balsamic vinegar
Instructions
- Preheat the oven to 425° F. Peel and chop the sweet potatoes into ½ inch chunks. Clean and quarter the Brussels sprouts. Thinly slice the onions.
- Line your sheet pan with parchment paper or aluminum foil. Spread the vegetables evenly over the top without overcrowding. Drizzle with the olive oil, salt, pepper, cinnamon, and cumin. Gently toss to combine.
- Place the sheet pan on the center rack of the preheated oven. Roast for 15 to 20 minutes or until the sweet potatoes and brussels sprouts are golden brown.
- While the vegetables are roasting, make the balsamic glaze. Bring ½ cup of balsamic vinegar to a boil. Reduce the heat to medium-low. Simmer for 15 to 20 minutes until it is reduced to half and thickens. Transfer to a small bowl and allow it to cool. The glaze will thicken as it cools.
- Remove the roasted vegetables from the oven. Transfer them to a serving dish. Top with dried cherries. Drizzle the cooled balsamic glaze over the top, and serve!
Notes
- Line a sheet pan with parchment paper or aluminum foil to prevent vegetables from sticking and to make clean-up easier.
- Chop vegetables into similar-sized pieces so that they cook evenly.
- While roasting, toss vegetables halfway through to ensure an even roast on all sides.
- Be sure to clean and wash Brussels sprouts thoroughly before cooking.
- Store in an airtight container in the refrigerator for up to 3-4 days.
Denise
I do or have dried cherries, may I substitute dried cranberries?
Alison Corey
Yes, dried cranberries would work well in this recipe too!
Erika
This hash looks amazing. It’s such a great way to get in those vegetables too!
Chris Collins
Sweet potato and brussel sprouts are a match made in heaven! Can’t wait to try the recipe!
Carrie Robinson
Such a perfect side dish! Looks amazing! 🙂
Ashley
This is my new favorite thing!! I nestled in some chicken and cooked it all on the sheet pan!
Jessica Formicola
I love Brussels sprouts and I’ve been trying to get my family to eat them more. This looks like the perfect recipe to do so!