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  • You are here: Home / Dinner / Brussels Sprouts Sweet Potato Hash

    Brussels Sprouts Sweet Potato Hash

    June 12, 2014 by Regina 24 Comments

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    Brusselsprouts Sweet Potato Hash

    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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    Brusselsprouts Sweet Potato Hash

    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.

    Brusselsprouts Sweet Potato Hash

    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.

    5.0 from 1 reviews
    Brussels Sprouts Sweet Potato Hash
     
    Print
    Cook time
    40 mins
    Total time
    40 mins
     
    This Brusselsprouts and 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.
    Yield: 3-4 servings as side dish (2-3 as main meal)
    Ingredients
    • 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
    Instructions
    1. In a large skillet/sauteing pan cook the bacon slices until crispy. Place bacon on paper towel to drain excess fat.
    2. 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.
    3. 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.
    4. Sprinkle with bacon crumbles and serve right away. Drizzle with soy sauce if desired.
    3.5.3226

     

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    Filed Under: Dinner, Healthy Tagged With: bacon, brussels sprouts, healthy, side dish, sweet potato, vegetables

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    Comments

    1. Elisa says

      January 4, 2018 at 3:50 pm

      Love this side! Will for sure be making it again!

      Reply
      • Regina says

        January 16, 2018 at 12:05 pm

        Yay! Thank you for your feedback

        Reply
    2. Bonnie says

      May 16, 2017 at 4:32 pm

      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!

      Reply
      • Regina says

        May 27, 2017 at 1:33 pm

        Thank you for your great feedback Bonnie!

        Reply
    3. Carol says

      November 1, 2016 at 7:33 pm

      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.

      Reply
      • Regina says

        November 4, 2016 at 9:11 pm

        Love that you turned this into a baked dish

        Reply
      • Pammi50 says

        March 13, 2017 at 12:01 pm

        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!

        Reply
        • Regina says

          March 18, 2017 at 11:01 am

          Chiming in here to recommend fairly high heat (400-450°F) for roasting veggies 🙂

          Reply
    4. Laura Norris says

      October 11, 2016 at 3:04 pm

      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!

      Reply
      • Regina says

        October 12, 2016 at 2:28 pm

        I am so happy to hear you enjoyed this recipe, Laura. Turkey bacon sounds great!

        Reply
    5. Nicole says

      November 9, 2015 at 1:47 pm

      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…

      Reply
      • Regina says

        November 9, 2015 at 11:30 pm

        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 🙂

        Reply
    6. Kathryn says

      October 8, 2015 at 4:19 pm

      I made this tonight and it is delicious! Perfect for a fall dinner! 🙂

      Reply
      • Regina says

        October 9, 2015 at 8:54 am

        Yes, it’s so great for this season!

        Reply
    7. Jun G says

      June 2, 2015 at 10:12 pm

      Wow!!! I’ll try to cook the recipe this coming sunday. My beautiful and lovely daughter will definitely like it. More power.

      Reply
      • Regina says

        June 3, 2015 at 10:00 am

        Yay let me know how you and your family like it 🙂

        Reply
    8. Kristin says

      March 9, 2015 at 6:16 pm

      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…

      Reply
      • Regina says

        March 10, 2015 at 9:54 pm

        Mmmm…this sounds awesome. I am so happy to hear you enjoyed this recipe

        Reply
    9. Sandra G says

      March 4, 2015 at 1:05 pm

      I absolutely cannot wait to make this dish! The photo looks divine!!! YUM!

      Reply
      • Regina says

        March 4, 2015 at 7:44 pm

        Hope you enjoy! Let me how it turns out, when you make it 🙂

        Reply
    10. Jacquee @ I Sugar Coat It! says

      June 14, 2014 at 11:49 am

      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. 🙂

      Reply
      • Regina says

        June 14, 2014 at 8:33 pm

        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

        Reply
        • Angela C. Pendleton says

          April 14, 2015 at 4:17 pm

          Personally, I like to make “eggplant parmesan” with eggplant or dice cube size and add to veggie goulash…..delicious !

          Reply
          • Regina says

            April 15, 2015 at 9:48 pm

            Thanks for the tip Angela. I have never actually tried eggplant parmesan. But maybe it’s time 😉

            Reply

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    Hi, I am Regina and I LOVE delicious food! But I want it to be nutritious as well. I hope you enjoy my balanced, real-food recipes. More…

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