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Brussel Sprouts, apple and sweet potato hash
  • 50 MINUTES COOK TIME
  • 70 MINUTES TOTAL TIME
PHOTO BY LAURA HEINEMAN

Ingredients

  • 1 large sweet potato
  • 1 spray nonstick spray
  • 2 Tbsp olive oil
  • 1/2 lb. brussels sprouts
  • ½ onion
  • 1/2 cup celery
  • 1 Tbsp fresh thyme
  • 1 red apple
  • salt and pepper to taste

Directions

Mise en Place

  • Preheat oven to 425°F and line the baking tray with aluminum foil to make clean-up easier.
  • Peel and dice the sweet potato into small cubes.
  • Spay the foil covered baking tray with oil and spread the sweet potato evenly over the tray.

Prepare

  • Drizzle with 1/2 tablespoon of olive oil. Roast for 20 minutes or until tender. Remove from the oven and set aside.
  • Meanwhile, slice the brussels sprouts into 1/4 inch rounds and dice onion and celery into small pieces. Remove the thyme from its stem and chop.
  • Heat 1 tablespoon olive oil in a sauté pan over high heat and add brussels sprouts. Stir occasionally until caramelized.
  • Reduce the heat to medium low heat and add the onion. Cook slowly for 8 minutes and add the celery and continue cooking for another 6 minutes until onion is caramelized. As these ingredients cook, grate the apple.
  • Increase heat to high and add sweet potatoes, grated apple and thyme. Season with salt and pepper and continue cooking for 3 to 4 minutes until heated thoroughly.

Serve

  • Serve hot immediately and enjoy!

Recipe in Action

  • 6 Servings
  • Difficulty: Intermediate
Click here for Nutrition Facts Nutrition Tip

Brussel sprouts are packed with immunity-boosting vitamin C and cancer-fighting glucosinolates.

Cultural Facts

Brussels sprout have been a popular food in Brussels, Belgium for a long time and this may be the origin of its name.

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