Roasted Brussel Sprout and Sweet Potato Hash

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.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings 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.

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