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?
But 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.
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More likely though, it had to do with the way they were prepared. The only way I ever had them growing up was with a browned butter bread crumb coating. What’s not to love about that?!
Today’s recipe is not exactly for those German bread crumb 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.
Slow pan roasting (opposed to boiling) softens the veggies from the inside while leaving a little bite. And 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.
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.
- 5 slices bacon
- ½ medium onion, chopped
- 2 cloves garlic, chopped
- 2 cups (200 g) Brussels sprouts, halved
- 2 cups (300 g) cubed sweet potato
- salt + pepper
- 2 tablespoons olive oil or butter
- ⅓ cup Italian bread crumbs
- soy sauce for drizzling
- 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.
Elisa says
Love this side! Will for sure be making it again!
Regina says
Yay! Thank you for your feedback
Bonnie says
I 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 says
Thank you for your great feedback Bonnie!
Carol says
I 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 says
Love that you turned this into a baked dish
Pammi50 says
Carol, 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 says
Chiming in here to recommend fairly high heat (400-450°F) for roasting veggies 🙂
Laura Norris says
This 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 says
I am so happy to hear you enjoyed this recipe, Laura. Turkey bacon sounds great!
Nicole says
This 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 says
Hi 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 says
I made this tonight and it is delicious! Perfect for a fall dinner! 🙂
Regina says
Yes, it’s so great for this season!
Jun G says
Wow!!! I’ll try to cook the recipe this coming sunday. My beautiful and lovely daughter will definitely like it. More power.
Regina says
Yay let me know how you and your family like it 🙂
Kristin says
DELISH….. 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 says
Mmmm…this sounds awesome. I am so happy to hear you enjoyed this recipe
Sandra G says
I absolutely cannot wait to make this dish! The photo looks divine!!! YUM!
Regina says
Hope you enjoy! Let me how it turns out, when you make it 🙂
Jacquee @ I Sugar Coat It! says
Yup, 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 says
Haha…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 says
Personally, I like to make “eggplant parmesan” with eggplant or dice cube size and add to veggie goulash…..delicious !
Regina says
Thanks for the tip Angela. I have never actually tried eggplant parmesan. But maybe it’s time 😉