This Brussels Sprouts Sweet Potato Hash is specked with delicious bacon crumbles. It makes a great side dish for dinner, but I also wouldn’t mind it for breakfast or lunch!
Brussels sprouts! This cute vegetable that looks like mini cabbages, seems to divide the masses. Apparently, especially children don’t like Brussels sprouts.
Well, this certainly never was true for me. I mentioned before that my mom managed to bring us up to be veggie lovers… To a certain degree. Even I have my veggie nemesis – what’s the deal with eggplant anyway? I mean really.
MY LATEST VIDEOSBut Brussels sprouts? I don’t recall ever not liking them. Did you know that literally translated, Brussels sprouts are called ‘rose cabbage’ in German? Maybe it’s the cute name that turned me favorable towards Brussels sprouts. As a side note, it’s so interesting to learn the different names of vegetables and food items in various languages. German, for example, seems to be quite practical in its naming. One more reason to love traveling!
Brussels Sprouts Are Delicious
As for why I always loved these little green balls of delight, it probably had to do with the way they were prepared. The only way I ever had them growing up was with a browned-butter breadcrumb coating. What’s not to love about that?!
Today’s recipe is not exactly for those German-breadcrumb-coated Brussels sprouts, but it certainly is inspired by it. This recipe also includes sweet potato cubes, which are roasted together with the Brussels sprouts, onion and garlic.
So Many Things To Love About This Dish
Slow pan-roasting (as opposed to boiling) softens the veggies from the inside while leaving a little bite. Plus, it also gives a lightly charred aroma and a crisp texture on the outside. That crispiness is increased by the bread crumb coating and the added bacon crumbles. Mmmmmm…
This Brussels Sprouts Sweet Potato Hash makes a great side dish for dinner but we actually had it as our main course for lunch. And if you are an absolute veggie lover like me, I could even see this being breakfast.
Brussels Sprouts Sweet Potato Hash
This Brussels Sprouts Sweet Potato Hash is specked with delicious bacon crumbles. It makes a great side dish for dinner, but I also wouldn't mind it for breakfast or lunch!
Ingredients
- 5 slices bacon
- 1/2 medium onion chopped
- 2 cloves garlic chopped
- 2 cups Brussels sprouts halved
- 2 cups sweet potato cubed
- salt + pepper
- 2 tablespoons olive oil or butter
- 1/3 cup Italian bread crumbs
- soy sauce for drizzling
Instructions
- In a large skillet/sauteing pan cook the bacon slices until crispy. Place bacon on paper towel to drain excess fat.
- Keep 2 tablespoons on bacon grease and saute chopped onion and garlic on medium high heat for 2 minutes. Add the Brussels sprouts halves and sweet potato cubes. Season with salt and pepper. Turn heat to low and cover. Saute for 10 minutes while stirring occasionally.
- Drizzle olive oil over the roasting veggies and stir in the breadcrumbs. Saute uncovered for about 10 more minutes. Veggies should look roasted on the outside and be soft on the inside.
- Sprinkle with bacon crumbles and serve right away. Drizzle with soy sauce if desired.
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Elisa
January 4, 2018 at 3:50 pmLove this side! Will for sure be making it again!
Regina
January 16, 2018 at 12:05 pmYay! Thank you for your feedback
Bonnie
May 16, 2017 at 4:32 pmI made this and it was SO good! I found you need to cook this on med high instead of low, not enough heat on my stove. Makes a lot for one or two might want to cut in half!
Regina
May 27, 2017 at 1:33 pmThank you for your great feedback Bonnie!
Carol
November 1, 2016 at 7:33 pmI made this in the oven this weekend and it was delicious! I combined all the veggies in a baking dish, drizzled with olive oil, sprinkled salt and pepper and baked for 50 minutes. I cooked the bacon separately using my convection oven (lowering the fat content) and added it and the bread crumbs for the last 10 minutes of baking.
Regina
November 4, 2016 at 9:11 pmLove that you turned this into a baked dish
Pammi50
March 13, 2017 at 12:01 pmCarol, what temperature did you use to bake the veggies? Sorry for late post, but I just found it through “Yummly” and this sounds delicious!
Regina
March 18, 2017 at 11:01 amChiming in here to recommend fairly high heat (400-450°F) for roasting veggies 🙂
Laura Norris
October 11, 2016 at 3:04 pmThis was SO delicious! And I’m not even a big sweet potato person! The only thing I changed was I used turkey bacon instead of regular bacon. I’m definitely making this again!
Regina
October 12, 2016 at 2:28 pmI am so happy to hear you enjoyed this recipe, Laura. Turkey bacon sounds great!
Nicole
November 9, 2015 at 1:47 pmThis looks great! Do you think you could make this in the oven, until the last step with the bread crumbs? I feel like doubling this recipe would be a challenge in a pan. Start by cooking the bacon in the oven, then saute for garlic / onion for a couple minutes on the stove, toss it with the brussel sprouts and sweet potatoes, then back in the oven to cook the veggies, and then back onto the stove with the butter / breadcrumbs. That’s what I’m thinking. But if you’ve tried it and it hasn’t worked…
Regina
November 9, 2015 at 11:30 pmHi Nicole, I have never tried this in the oven. But I don’t see why an oven version the way you describe it shouldn’t work. Perfect for the holidays 🙂
Kathryn
October 8, 2015 at 4:19 pmI made this tonight and it is delicious! Perfect for a fall dinner! 🙂
Regina
October 9, 2015 at 8:54 amYes, it’s so great for this season!
Jun G
June 2, 2015 at 10:12 pmWow!!! I’ll try to cook the recipe this coming sunday. My beautiful and lovely daughter will definitely like it. More power.
Regina
June 3, 2015 at 10:00 amYay let me know how you and your family like it 🙂
Kristin
March 9, 2015 at 6:16 pmDELISH….. only thing I did different was in the end, last 10 mins of sautéing, I mixed sweet Thai chilli sauce with a little balsalmic vinegar…Perfect sweet tangy touch to a wonderful side…
Regina
March 10, 2015 at 9:54 pmMmmm…this sounds awesome. I am so happy to hear you enjoyed this recipe
Sandra G
March 4, 2015 at 1:05 pmI absolutely cannot wait to make this dish! The photo looks divine!!! YUM!
Regina
March 4, 2015 at 7:44 pmHope you enjoy! Let me how it turns out, when you make it 🙂
Jacquee @ I Sugar Coat It!
June 14, 2014 at 11:49 amYup, this would make such a hearty breakfast. Love all the colors ad textures in this meal. Hey, show some love to the aubergine royalty that is eggplant. 🙂
Regina
June 14, 2014 at 8:33 pmHaha…maybe I just have to give eggplant another chance 🙂 I never would eat it when my mom prepared it, but maybe preparing it myself will change my mind
Angela C. Pendleton
April 14, 2015 at 4:17 pmPersonally, I like to make “eggplant parmesan” with eggplant or dice cube size and add to veggie goulash…..delicious !
Regina
April 15, 2015 at 9:48 pmThanks for the tip Angela. I have never actually tried eggplant parmesan. But maybe it’s time 😉