Chipotle Sweet Potato and Brussels Sprout Hash
By Brittany Galka
- 1 bag of Brussels sprouts (slivered- cut into slices)
- 2 small sweet potatoes (chopped into small cubes)
- 1 -2 Tbsps of chipotles in adobo sauce
- Garlic powder
- 5 cloves of garlic (minced)
- 1 red onion (finely chopped)
- Avocado oil or oil of your choice
First, pre-heat the oven to 400 degrees.
Peel and chop sweet potatoes, place on a baking sheet. Add 1 Tbsp of oil to the potatoes and toss so that the potatoes are evenly coated. Sprinkle salt, pepper, and garlic powder.
Place in the oven for 15 minutes (this helps cut down the cooking time).
Chop the red onion and garlic.
Cut off the ends of the Brussels sprouts and then slice thinly. Set aside.
Place 1 Tbsp of oil into a pan and sauté the chopped red onion until they start to become translucent (medium heat – 5 minutes), then add in the garlic. Saute for 2 more minutes, then place into a bowl. Set aside.
Next, once sweet potatoes are out of the oven place them into the pan. Saute for about 10 minutes or until they become charred/browned (medium heat). Then, add them to the same bowl as the onions and garlic.
Next, saute the Brussels sprouts (in batches if necessary) about 10-15 minutes or until charred (medium heat).
Once the Brussels sprouts are cooked through, add back into the pan the sweet potatoes and onions.
Add 1 Tbsp of the chipotles in adobo, mix for another 5 minutes until fully incorporated!
Salt and pepper to taste.
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