Roasted Sweet Potato-Brussels Sprouts Hash

Roasted sweet potato and Brussels sprouts hash is an easy one-bowl meal. Roasted vegetables, crisp bacon, maple cinnamon pecans, and creamy maple-Sriracha yogurt sauce are piled together, atop cooked grains if you’d like, and topped with a runny egg. Yum.

Roasted Sweet Potato and Brussels Sprouts Hash Recipe

Sweet, salty, tangy, spicy, and satisfyingly rich. That pretty much sums up this unconventional jumble of roast sweet potatoes and Brussels sprouts, crisp bacon, maple cinnamon pecans, and a dreamy, creamy maple-Sriracha yogurt sauce. Slide on a runny egg as a final flourish and let yourself be transported. Tasting is believing.

Our unsolicited advice? Go with the optional addition of whole grains to make this a hearty brunch, lunch, or supper surprise. Cook up an extra batch of whole-grain anything and keep it at the ready in the fridge to take this hash to the next level.  

And as for those maple cinnamon pecans? Long slow whistle. They’re trouble. Of the best kind. You’re going to find yourself wanting to keep a stash of those on hand at all times. Consider yourself warned.

Jenny Howard

Roasted Sweet Potato and Brussels Sprouts Hash

  • Quick Glance
  • (1)
  • 35 M
  • 1 H
  • Serves 4
5/5 - 1 reviews
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Ingredients

  • For the maple-Sriracha yogurt
  • For the maple candied pecans
  • For the roasted vegetables

Directions

Make the maple-Sriracha yogurt

In a small bowl, stir together the yogurt, Sriracha, and maple syrup. Taste and adjust the ingredients accordingly. Season with salt and pepper to taste. You can cover and refrigerate the yogurt for up to several days.

Make the maple candied pecans

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or aluminum foil.

Place the pecans on the paper or foil and drizzle with 1 tablespoon maple syrup. Sprinkle with the cinnamon and season with salt, to taste. Toss well to coat and spread in a single layer. Toast until the nuts are a shade darker in color and aromatic, about 5 to 7 minutes. Slide the parchment or foil off the sheet, sprinkle with a bit more salt, if desired, and let the pecans cool completely. Keep the oven on.

Make the roasted vegetables

Line 2 rimmed baking sheets with parchment paper or aluminum foil. If you’re making the bacon, also line a low-sided roasting pan with parchment or foil. Place the Brussels sprouts on one of the baking sheets and the sweet potato on the other baking sheet and drizzle both sheets with the oil and the remaining 2 teaspoons maple syrup. Season with salt and pepper, to taste, and toss to coat. Spread each vegetable in a single layer and roast, stirring once or twice, until caramelized and tender, 35 to 40 minutes. (The Brussels sprouts may be ready to come out of the oven before the sweet potatoes are finished roasting.)

If you’re making bacon, while the vegetables cook, arrange the the slices in a single layer on the foil-lined roasting pan. Slide the bacon into the oven along with the vegetables and roast until crisp, 15 to 20 minutes. If you’re using thick-cut bacon, that will take a few minutes longer. Transfer the bacon to paper towels to cool. Chop or crumble into large pieces.

Divvy the grains among 4 bowls. Arrange the roasted vegetables on top and and gently slide an egg over each portion. Drizzle with the yogurt sauce and sprinkle with bacon, if using, and the whole or chopped pecans.

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Recipe Testers' Reviews

This may be my new go-to brunch recipe! I loved the combination of ingredients—it was warm, hearty, and filling. I served my veg, egg, and bacon over a bowl of quinoa. I topped mine with a fried egg. Heaven!

The maple-Sriracha yogurt is worth doing! When I tasted it on its own, I wasn't overly impressed, but it actually brought everything together and I found myself adding more to my plate.

I would put the Brussels sprouts and sweet potatoes on separate sheets, otherwise they may be too crowded and end up steaming. I had to take my Brussels sprouts out of the oven at 30 mins, while my sweet potatoes needed another 5-10 mins. Next, put the bacon in the oven. (Cooking bacon in the oven is the only way! It's so much easier and less messy!) Once the bacon comes out, bake the pecans. Mix up the yogurt while everything is in the oven.

Next time I make this dish, I will actually cook the quinoa and vegetable the day before. These bowls will come together incredibly fast for a weekend brunch (or even a quick weeknight dinner) if a few key ingredients are already cooked and just need to be warmed up.

I sure want to remember this recipe the next time I have leftover barley, rice, wheat berries, or other grain. While I made wheat berries for this recipe specifically, it is a great way to spice up something leftover into a new meal.

We served this for dinner and loved the flavor and texture combinations: spicy Sriracha in the yogurt added a kick to the sweet potatoes and slightly charred Brussel Sprouts (just as we love them). The nuts added a nice crunch. I poached the eggs and we let the yolk just run through the dish. This was certainly a winner for my husband and me.

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Comments

  1. This was easy and fantastic. The sweet, salty, spicy, crunchy and smooth contrasts were great. I made some farro in the pressure cooker while everything was roasting and it was all done at the same time. I’ll definitely make this again.

    1. Amy, like you, I love contrasts in a recipe, so glad to hear that this one speaks to you, too! Love the pressure cooker farro approach. We so appreciate you taking the time to let us know, thanks and looking forward to hearing which recipe on the site you try next…!

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