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Home » Courses » Breakfast » Sweet Potato Brussel Sprout Hash | Vegan and GF

Sweet Potato Brussel Sprout Hash | Vegan and GF

Published: Apr 22, 2020 Modified: Aug 17, 2020 by Alison Corey

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This Sweet Potato Brussel Sprout Hash is a savory way to start your morning or enjoy as a main dish. Roasted sweet potatoes, brussel sprouts, and sweet onion are roasted then tossed in cinnamon spice, topped with dried cherries and a balsamic drizzle.

sweet potato brussel sprout hash with balsamic glaze

Looking for a new plant-based breakfast idea? Look no further! This sweet potato hash is where it’s at!

When I go out for breakfast with the family there aren’t always a lot of vegan options. Sometimes my only choice is oatmeal, and if they don’t have oatmeal, well then I end up having a cup of black decaf coffee.

Breakfast at diners are heavy on eggs, stacks of buttery pancakes, and thickly drenched French Toast. I have my plant-based vegan versions of these recipes I make at home, but once and awhile I like to go out and let someone else do the work!

Lucky for me we have a few restaurants in our town that don’t just have one vegan option, but a whole vegan menu! It’s like a dream come true! One such restaurant has some amazing savory vegan options which are even more difficult to come by! They have two hashes, a Sweet Potato with Brussel Sprout Hash, and a Hippe Hash. The Sweet Potato Hash is my absolute favorite! The serving is so large that I end up taking half of it home to enjoy for lunch or dinner.

With being stuck at home for some time I was craving this awesome sweet potato hash, so I recreated it in my kitchen, and I have to say it was just as good if not better than the one I order in the restaurant!

The sweet potatoes and brussel sprouts are perfectly seasoned tossed in a cinnamon cumin spice. 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 enjoy just for breakfast! It makes for a hearty main dish topped with vegan chorizo, and avocado, or as a healthy side dish for a special occasion.

sweet potato brussel sprout hash with cherries

Why You’ll Love this Sweet Potato Brussel Sprout Hash…

  • Crispy sweet potatoes and brussel sprouts
  • Caramelized sweet onion
  • Tart and sweet dried cherry topping
  • Sweet and tangy balsamic glaze
  • Top with creamy avocado or vegan chorizo
  • Serve as a savory breakfast, a hearty main dish for two, or a side dish for a larger group
  • Whole food plant-based ingredients
  • Vegan
  • Dairy-Free
  • Gluten-Free
  • Sugar free

Ingredients You’ll Need

sweet potato brussel sprout hash ingredients
  • 2 medium sweet potatoes (peeled and diced)
  • 1 1b of fresh brussel sprouts (cleaned and quartered)
  • 1 small sweet onion (thinly sliced)
  • 2 tsp olive oil
  • 1/4 cup dried cherries
  • 1 tsp cinnamon
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup balsamic vinegar

Optional:

  • Sliced avocado for serving

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 just to moisten the vegetables.

overhead of breakfast hash

Tools and Equipment You’ll Need

  • Sheet Pan
  • Cutting board
  • Chopping knife
  • Vegetable Peeler
  • Spatula
  • Small saucepan

One of my favorite things about this recipe is that it’s a sheet pan recipe which makes for easy clean-up. Chop and spread the vegetables on your sheet pan, roast, toss, drizzle with balsamic glaze, and serve!

You’ll need to make your balsamic glaze in a small saucepan, and chop and prepare your vegetables.

How to Make Sweet Potato Brussel Sprout Hash – Step by Step

Step 1: Preheat oven to 425 F. Peel and chop sweet potatoes into 1/2 inch chunks. Clean and quarter brussel sprouts. Thinly slice onions.

Step 2: Line your sheet pan with parchment paper or aluminum foil. Spread vegetables over top. Drizzle with olive oil, salt, pepper, cinnamon, and cumin.

sweet potatoes, onions, and brussel sprouts on sheet pan

Step 3: Place sheet pan on center rack of preheated oven. Roast for 15-20 minutes, or until sweet potatoes and brussel sprouts are golden brown.

roasted vegetables on sheet pan

Step 4: While vegetables are roasting make the balsamic glaze. Bring 1/2 cup of balsamic vinegar to a boil. Reduce heat to medium-low. Simmer for 15-20 minutes until it is reduced to half and thickens. Transfer to a small bowl and allow to cool. Glaze will thicken as it cools.

balsamic glaze in white bowl

Step 5: Remove roasted vegetables from oven. Transfer to a serving dish. Top with dried cherries. Drizzle cooled balsamic glaze over top, and serve!

sweet potato brussel sprout hash in serving bowl

Variations

Vegan Chorizo Hash-If you’re looking to make this dish more protein rich, top with vegan chorizo. Made with tofu, and spices, then roasted in the oven, vegan chorizo adds some spice and protein, making this a heartier dish.

Vegan Avocado Hash-For a creamy finish tp with sliced avocado. It adds a nice texture as well as healthy fat to this dish.

overhead of sweet potato brussel sprout hash in serving bowl

Top Tips for Making Sweet Potato Brussel Sprout Hash

  • Line sheet pan with parchment paper or aluminum foil to avoid 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 brussel sprouts thoroughly before cooking.

How to Serve and Keep

Serve as a breakfast hash, a main dish for two, or a side dish for a larger group. Store leftovers in an air tight container in the refrigerator for 3-4 days. Store any extra balsamic glaze in a separate container so that is doesn’t make the other vegetables too soggy. When ready to reheat, warm in the microwave, or reheat in the oven for a crispier finish at 350 F, for 10 minutes.

close up of sweet potato brussel sprout hash

Check out these other savory vegan sweet potato recipes!

  • Instant Pot Sweet Potato Chili
  • Vegan Sweet Potatoes with Coconut Pecan Topping
  • Sweet Potato and Red Pepper Soup
  • Vegan Curry with Sweet Potatoes

If you’ve tried this vegan Sweet Potato Brussel Sprout Hash, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!

close up of sweet potato brussel sprout hash

Sweet Potato Brussel Sprout Hash | Vegan and GF

This Sweet Potato Brussel Sprout Hash tossed in cinnamon spice, and topped with dried cherries and a balsamic glaze it's a healthy vegan breakfast!
5 from 5 votes
Print Pin Rate Save Recipe Saved Recipe
Course: Breakfast, Side Dish
Cuisine: American
Keyword: sweet potato brussel sprout hash, vegan sweet potato hash
Prep Time: 10 minutes
Cook Time: 20 minutes
Glaze: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 247kcal

Equipment

  • Sheet Pan

Ingredients

  • 2 medium sweet potatoes peeled and chopped
  • 1 lb brussel sprouts cleaned and quartered
  • 1 small sweet onion thinly sliced
  • 2 tsp olive oil
  • 1/4 cup dried cherries
  • 1 tsp cinnamon
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup balsamic vinegar

Instructions

  • Preheat oven to 425 F. Peel and chop sweet potatoes into 1/2 inch chunks. Clean and quarter brussel sprouts. Thinly slice onions.
  • Line your sheet pan with parchment paper or aluminum foil. Spread vegetables over top. Drizzle with olive oil, salt, pepper, cinnamon, and cumin.
  • Place sheet pan on center rack of preheated oven. Roast for 15-20 minutes, or until sweet potatoes and brussel sprouts are golden brown.
  • While vegetables are roasting make the balsamic glaze. Bring 1/2 cup of balsamic vinegar to a boil. Reduce heat to medium-low. Simmer for 15-20 minutes until it is reduced to half and thickens. Transfer to a small bowl and allow to cool. Glaze will thicken as it cools.
  • Remove roasted vegetables from oven. Transfer to a serving dish. Top with dried cherries. Drizzle cooled balsamic glaze over top, and serve!

Video

Notes

  1. Line sheet pan with parchment paper or aluminum foil to avoid vegetables from sticking and to make clean-up easier.
  2. Chop vegetables into similar sized pieces so that they cook evenly.
  3. While roasting toss vegetables halfway through to ensure an even roast on all sides.
  4. Be sure to clean wash brussel sprouts thoroughly before cooking.
  5. Store in an air tight container in the refrigerator for up to 3-4 days. 

Nutrition

Calories: 247kcal | Carbohydrates: 51g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 252mg | Potassium: 956mg | Fiber: 9g | Sugar: 20g | Vitamin A: 17155IU | Vitamin C: 103mg | Calcium: 119mg | Iron: 3mg
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Comments

  1. Jessica Formicola

    April 27, 2020 at 2:33 pm

    5 stars
    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!

    Reply
  2. Ashley

    April 27, 2020 at 2:38 pm

    5 stars
    This is my new favorite thing!! I nestled in some chicken and cooked it all on the sheet pan!

    Reply
  3. Carrie Robinson

    April 27, 2020 at 2:41 pm

    5 stars
    Such a perfect side dish! Looks amazing! 🙂

    Reply
  4. Chris Collins

    April 27, 2020 at 2:53 pm

    5 stars
    Sweet potato and brussel sprouts are a match made in heaven! Can’t wait to try the recipe!

    Reply
  5. Erika

    April 27, 2020 at 3:05 pm

    5 stars
    This hash looks amazing. It’s such a great way to get in those vegetables too!

    Reply
  6. Denise

    August 02, 2020 at 8:09 pm

    I do or have dried cherries, may I substitute dried cranberries?

    Reply
    • Alison Corey

      August 03, 2020 at 12:55 am

      Yes, dried cranberries would work well in this recipe too!

      Reply

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Hi! I'm Alison!

I'm a plant-based vegan, married to a meat eater, with two picky kids. I use whole food plant-based ingredients to create a delicious compromise in the kitchen. My goal is to create simple and flavorful main dishes, salads, snacks, and the occasional dessert that I feel good about feeding my family, and they delight in eating.

More about me →

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