Last week I had the honor of sharing a recipe with Modcloth for a series of Friendsgiving Day recipes they posted on their blog. I decided to share a side dish that I have been eating a ton of lately. Although, I eat it as a meal over some quinoa most of the time. So tasty! I bet even if you don’t like brussels sprouts you will like this recipes. Brown sugar makes every thing better!
Brussels Sprouts & Sweet Potato Hash
INGREDIENTS
1-2 sweet potatoes, peeled and cubed
10-15 Brussels sprouts, sliced
1/2 of a red onion, diced
1 clove of garlic
2 tbsp olive oil
1/3 cup dried cranberries
1/2 cup almond slivers
3-5 tbsp brown sugar, depending on sweetness preference
2 tbsp soy sauce
sea salt
freshly ground pepper
1. Peel and cube the sweet potato, set aside.
2. Soak and rinse the Brussels sprouts in water, trim the stems off and cut into quarters, set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, cooking until onions are translucent.
4. Add the sweet potatoes. Stir regularly, cooking until they just begin to soften, about 6-8 minutes.
5. Add the Brussels sprouts, cranberries, and almonds, stirring to combine. Add the brown sugar and continue to cook — stirring regularly — until everything is soft and caramelized, about 6-8 minutes.
6. At the very end, splash in a bit of soy sauce, and salt and pepper to taste.
It looks so good!! I’m gonna try it for sure!
Thanks for sharing!
This dish looks scrumptious!! Can’t wait to give this one a try! Thanks for sharing 🙂
Definitely going to try this! I have Brussels left over from last week’s CSA share and am getting sweet potatoes this week- it’s a sign! Thank you for the idea!
Def gonna try this. Love your blog. It’s my favorite one these days.
oh, yum! i’ll definitely be trying this.
I’ve been trying to eat healthier for the past few years, juicing as well. This looks like a great recipe. Thanks for sharing!
Sincerely,
Tania
http://inspiremyfancy.blogspot.com/
Yum!! I think I’ll make this for Thanksgiving! I’m wanting to mix things up this year and make some different things. Thank you!
I’ve tried it but with different vegetables (kale, radiccio, chard) and put it on a dry tomato-rosemary bread with a bit of goat cheese. It was so so good!
delicious recipe. tried it last night, we were having brussel sprouts and had all the other ingredients in the house so i thought why not? the flavors were great the only issue was our sweet potatoes did not cook all the way through at the time allotted. we either cubed our sweet potatoes to big or have mutant sweet potatoes. next time i am going to bake the cubes ahead of time for 15-20 min at 425F and see how that goes. thanks for a fun recipe!
This looks so yummy! And I just happen to have all those ingredients on hand right now. I know what I’m having for dinner tonight. Thanks for sharing!
Just made a huge batch of this. Pretty much quadrupled the recipe. It fills an entire soup pot but with a few extra minutes everything seems to have cooked through. I have it simmering for an extra 10 min with cover on pot just to make sure the Brussels sprouts are softish. I wanted to drizzle my new Pumpkin Seed Oil on it but I can’t find it grrrrr I am tempted to serve it with a little dark apple balsamic on the side….I have enough to feed an army. If this works it may be the best Thanksgiving recipe ever. That is for people who have assistants doing all the chopping. #thankshoney.
I skipped the cranberries in favor of goat cheese. And I roasted my sweet potatoes in chili powder instead of heating them with the skillet. Delicious! I wouldn’t have thought to do brussels and sweet potatoes before, so thanks fro the inspiration. I will be making this again soon.
I skipped the cranberries in favor of goat cheese. And I roasted my sweet potatoes in chili powder instead of heating them with the skillet. Delicious! I wouldn’t have thought to do brussels and sweet potatoes before, so thanks fro the inspiration. I will be making this again soon.
Just made it… delicious!!