Brussels Sprouts & Sweet Potato Hash




This is great brunch with eggs on top! Also great for weekly lunches.

3 tbsp olive oil
3 cups chopped Brussels sprouts
3 medium sweet potatoes
1/4 sweet onion
1/4 cup water
spices (cumin, garlic salt, pepper)

Preheat oven to 400 degree
Dice 3 medium sweet potatoes (I heat them in the microwave for a couple minutes to soften)
In 13×9 baking pan, add potatoes
Sprinkle olive oil, salt and pepper, cook
While those cook, make Brussels sprouts on stove (same as about but cut into smaller pieces)
In separate pan, dice 1/4 onion and saute in olive oil
Once onions and Brussels are done, mix in with potatoes, sprinkle olive oil as needed
Let hash cook for an additional 15-20 min (about 35 min total)

Brussels Sprouts



These may be my favorite vegetable ever, and I eat them all the time. Growing up, they were the absolute worst, but I learned it’s all about how you make them (as it is with most things). Here is one of my favorite ways to make this delicious and filling veggie:



1 tbsp olive oil
2 cups chopped Brussels sprouts
spices (cumin, garlic salt, pepper)
1/4 cup water

In a medium sized sauce pan, heat 1 tbsp olive oil
Cut sprouts in quarters (hot dog style), about 2 cups
Add sprouts to pan, pour 1/4 cup water over and cover
Cook covered for 3-4 min over medium/high heat
Remove lid, stir
Add spices- pepper, garlic salt, cumin
Continue cooking for 2-3 min without lid
Brussels sprouts should be lightly browned, soft, but not mushy