Sweet Potato Brussels Sprouts Hash
This Sweet Potato Brussels Sprouts Hash tossed in cinnamon and topped with dried cherries and a balsamic glaze is a healthy vegan breakfast or brunch dish that incorporates lots of veggies with an indulgent finishing touch!
Servings: 4
Calories: 247kcal
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
Tips for Making Sweet Potato and Brussels Sprout Hash
- 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.
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