Roasted Brussels Sprout and Sweet Potato Hash is the perfect sheet pan side dish. Bright and colorful vegetables roasted with a sweet and spicy glaze make a sumptuous combination.
Coming up with new and exciting side dishes is a great pleasure of mine. When I work on main courses, I sometimes get locked into the routine of chicken, fish, meat, etc., and while there are endless possibilities cooking almost anything; taking a trip down the produce aisle and dreaming up great vegetable side dishes always gets my creative juices flowing.
I think it is just the color in the produce section that really excites me. Vegetables are so bright and exciting. This dish really started with color first. I know that sounds silly, because you can't eat color, but the bright green brussels sprouts, orange sweet potato, red pepper, and purple (red) onion just had to be together.
The sweet potato is a little sweet. Brussels sprouts are a little bitter. Red onion is a little spicy, and red bell pepper has a little tang. Once you add the sweet and spicy glaze, this Roasted Brussels Sprout and Sweet Potato hash really sings.
This is one of my favorite combinations. Try Roasted Glazed Carrots and Herb and Honey Crusted Rack of Lamb for more sweet and spicy combinations.
Make this Recipe!
There is beauty in the simplicity of this recipe. The very simple ingredients come together to create extraordinary flavor.
I love to make this as an alternative to more traditional Thanksgiving side dishes. It can take the place of two sides. Instead of making a sweet potato side dish and a green vegetable side dish, you can make one large dish. This is great if you have limited oven space.
The colors of the roasted vegetables are beautiful fall colors and are a gorgeous addition to a holiday table.
You only need a little of each item to make a rather large recipe. This makes it a budget friendly recipe to share with your friends and family.
I make Roasted Brussels Sprout and Sweet Potato hash at least twice a month, holidays or no! My family loves the tender sweet potatoes, crisp edges on the brussels sprouts and all the zing from the glaze.
I especially love that this recipe leaves lots of leftovers and reheats really well. I love having these leftovers in the fridge because I know I will have a healthy, delicious lunch the next day.
Ingredients
Instructions
Step 1
- Preheat the oven to 425°.
- Line a sheet pan with foil or parchment paper. (If using foil, use a little cooking spray to prevent sticking.)
- Cut sweet potatoes, brussels sprouts, red onion, and red bell pepper into 1” pieces and spread over the sheet pan.
Step 2
- In a microwave safe bowl combine melted butter, olive oil, brown sugar, and spices. Place in the microwave for 10-20 seconds to melt the brown sugar and mix the glaze together until it is a smooth consistency.
Step 3
- Coat the vegetables with the glaze and make sure they are evenly spread over the sheet pan.
- Cook in a 425° oven for 20-25 minutes.
Step 4
- Use a fork to make sure the sweet potatoes and brussels sprouts are tender all the way through.
- Serve with your favorite main dish.
FAQs
Brussels sprouts are very simple to clean. The tight ball shape and that fact that they grow above the ground prevents dirt from getting inside the leaves. Simply, fill a bowl with ice water and let the brussels sprouts sit in the bowl completely covered with water for a minute or two. Any dirt on the outside will sink to the bottom and the ice water will crisp up the leaves for cooking.
The bottoms of the brussels sprouts should be trimmed and any bruised or yellowed outer leaves should be discarded. Cutting brussels sprouts in half will expose the center leaves and make sure that the entire thing is tender. Large brussels sprouts should be quartered so that they are bite sized.
Expert Tips
You can prepare parts or all of the Roasted Brussels Sprout and Sweet Potato hash ahead of time.
It doesn’t take that long to cook, so if you want to save prep time on a busy day. You can wash and cut up all of the vegetables the night before, coat them in the glaze and store them in the fridge. The glaze will seal the vegetables off from the air and prevent oxidatization (browning). Then spread the prepared vegetable on the baking sheet and cook.
You can definitely cook the hash the day before and reheat before serving. Once you’ve cooked this dish, transfer the roasted vegetables to an oven safe casserole dish and store in the refrigerator overnight.
Pull the cooked vegetables out of the fridge a bit early and let them come to room temperature. Then throw them in a preheated oven at 350° for 15-20 minutes. This is about the time it takes to rest and carve the turkey guaranteeing you will have all of your dishes out and hot at the same time.
Try out these super side dishes for bright beautiful meals.
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Roasted Brussel Sprout and Sweet Potato Hash
Ingredients
- 2 Cup Brussel Sprouts quartered
- 1 Large Sweet Potato 1" cubes
- 1 Red Bell Pepper 1" pieces
- ½ Red Onion 1" pieces
Sweet and Spicy Glaze
- ¼ Cup Brown Sugar
- 2 Tablespoon Olive Oil
- 2 Tablespoon Butter Melted
- 1 Teaspoon Red Chili Powder
- ½ Teaspoon Cayenne Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Instructions
- Preheat the oven to 425°.
- Line a sheet pan with foil or parchment paper. (If using foil, use a little cooking spray to prevent sticking.)
- Cut sweet potatoes, brussel sprouts, red onion, and red bell pepper into 1” pieces and spread over the sheet pan.
- In a microwave safe bowl combine melted butter, olive oil, brown sugar, and spices. Place in the microwave for 10-20 seconds to melt the brown sugar and mix the glaze together until it is a smooth consistency.
- Coat the vegetables with the glaze and make sure they are evenly spread over the sheet pan.
- Cook in a 425° oven for 20-25 minutes. Use a fork to make sure the sweet potatoes and brussel sprouts are tender all the way through.
- Serve with your favorite main dish.
Notes
- You can prepare parts or all of the Roasted Brussel Sprout and Sweet Potato hash ahead of time.
- It doesn’t take that long to cook, so if you want to save prep time on a busy day. You can wash and cut up all of the vegetables the night before, coat them in the glaze and store them in the fridge. The glaze will seal the vegetables off from the air and prevent oxidization (browning). Then spread the prepared vegetable on the baking sheet and cook.
- You can definitely cook the hash the day before and reheat before serving. Once you’ve cooked this dish, transfer the roasted vegetables to an oven safe casserole dish and store in the refrigerator overnight.
- Pull the cooked vegetables out of the fridge a bit early and let them come to room temperature. Then throw them in a preheated oven at 350° for 15-20 minutes. This is about the time it takes to rest and carve the turkey guaranteeing you will have all of your dishes out and hot at the same time.
Nutrition
If you need some new side dishes for your Thanksgiving table this year try...
Sweet Potato Casserole with Butter Pecan Topping
Cinnamon Orange Cranberry Sauce
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I love Brussels Sprouts any way they are prepared!
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