Ingredients
1 lb Brussels sprouts, trimmed and halved
2 large sweet potatoes, peeled and diced into 1/2 inch cubes
1 medium red onion, sliced into wedges
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
Optional: 2 eggs or 1/4 cup toasted pecans
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Step 2: In a large mixing bowl, combine the halved brussels sprouts, diced sweet potatoes, and red onion wedges.
Step 3: Drizzle the olive oil over the vegetables and add the minced garlic, smoked paprika, salt, and pepper.
Step 4: Toss the mixture thoroughly until every piece is evenly coated with oil and seasonings.
Step 5: Spread the vegetable mixture onto the prepared baking sheet in a single layer, ensuring they are not overcrowded.
Step 6: Roast for 25-30 minutes, tossing the hash halfway through, until the potatoes are tender and the sprouts are golden brown and crispy.
Step 7: Remove from the oven and serve immediately, topped with optional eggs or nuts if desired.
Notes
Ensure the vegetables are dried completely after washing to get the best crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Savory Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: roasted brussels sprouts and sweet potato hash, savory breakfast, healthy hash, sheet pan breakfast, vegan breakfast ideas
