• Facebook
  • Pinterest
  • Twitter
  • Linkedin

Delicious by Design

  • Recipes
  • About
  • Accessibility
menu icon
go to homepage
  • Recipes
  • About
  • Accessibility
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Accessibility
  • ×
    Home » Side Dishes

    Roasted Brussels Sprouts and Sweet Potato Hash

    Published: Oct 29, 2020 by Diana Reis · This post may contain affiliate links

    ↓ Jump to Recipe

    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. 

    Roasted Brussel Sprout and Sweet Potato hash in a white bowl with wine and plate in background

    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.

    Contents hide
    Make this Recipe!
    Ingredients
    Instructions
    FAQs
    Expert Tips
    📖 Recipe
    Roasted Brussel Sprout and Sweet Potato Hash
    Sweet and Spicy Glaze

    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

    Brussels sprouts and sweet potato hash 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.
    diced vegetables on 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.
    glaze ingredients in small glass bowl

    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.
    vegetables coasted with sweet an spicy glaze

    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. 
    Roasted Vegetables on sheet pan

    FAQs

    How do you wash Brussel Sprout?

    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. 

    How should you cut Brussels Sprouts for Roasting?

    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.

    close up of finished recipe on sheet pan

    Try out these super side dishes for bright beautiful meals.

    📖 Recipe

    close up of roasted vegetables

    Roasted Brussel Sprout and Sweet Potato Hash

    Roasted Brussel 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.
    4.84 from 6 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    0 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 people
    Calories: 152kcal
    Author: Diana Reis

    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

    Calories: 152kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 65mg | Potassium: 263mg | Fiber: 2g | Sugar: 11g | Vitamin A: 4230IU | Vitamin C: 51.5mg | Calcium: 29mg | Iron: 0.8mg
    Tried this Recipe? Pin it for Later!Mention @DianDeliciousB or tag #DeliciousByDesign!

    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

    Mushroom Rice Pilaf

    Never miss a new recipe! Sign-up below for weekly recipes directly in your inbox.

    Share this...
    Share on facebook
    Facebook
    Share on pinterest
    Pinterest
    Share on twitter
    Twitter
    Share on linkedin
    Linkedin

    More Side Dish Recipes

    • featured image pesto pasta salad with gold serving spoons on white plate
      Pesto Pasta Salad with Sun-dried Tomatoes
    • charred broccolini feature
      Charred Broccolini Roasted with Lemon, Parmesan, Garlic
    • featured image for pesto made from lemons
      Lemon Pesto Pasta
    • square featured image scarpaccia zucchini tart
      Zucchini Scarpaccia (Italian Zucchini Tart)

    Comments

      4.84 from 6 votes (6 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. twistedsisterweb says

      July 11, 2016 at 11:37 pm

      I love Brussels Sprouts any way they are prepared!

      Reply
    2. walking dead season 2 premiere says

      November 22, 2016 at 11:33 am

      Thanks for one's marvelous posting! I genuinely enjoyed
      reading it, you happen to be a great author. I will make certain to bookmark your blog and
      will often come back at some point. I want to encourage
      continue your great writing, have a nice morning!

      Reply
    head shot round

    I’m passionate about the family dinner table. Connecting with each other at the end of the day over a good meal creates strong family bonds and healthy long-lasting relationships. I want to help families and friends build those relationships.

    It's Soup Season

    • bean and farro soup feature
      Tuscan Borlotti Bean Soup with Farro
    • featured image for butternut squash carrot ginger soup
      Butternut Squash Ginger Carrot Soup
    • finished vegetable pea soup in white bowl
      Split Pea Vegetable Soup with Pearl Barley
    • bowl of mushroom chicken soup with bread and greens on side
      Mushroom Chicken Wild Rice Soup
    See more Soup →

    Recent Recipes

    • featured image artichoke and sun dried tomato pasta
      Roasted Artichoke and Sun-dried Tomato Pasta
    • featured image burrata and arugula salad
      Arugula Burrata Salad with Prosciutto and Pears
    • featured image of chicken thighs parmesan on white plate with sauce and herbs
      Baked Parmesan Chicken Thighs (Quick Red Sauce)
    • chicken spiedini skewers on greens and a white plate
      Chicken Spiedini with Lemon Butter Finishing Sauce
    infographic advertising free e-cookbooks with sign up

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    Copyright © 2020 Delicious by Design on the deliciousbydesign.net

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.