Description
A flavorful and nutritious roasted hash combining caramelized Brussels sprouts and tender sweet potatoes, seasoned with garlic and thyme, perfect as a hearty side dish or light main.
Ingredients
Scale
Vegetables
- 500 grams (about 1 pound) Brussels sprouts, trimmed and halved
- 500 grams (about 1 pound) sweet potatoes, peeled and diced into 1-inch cubes
Seasonings & Oil
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
Instructions
- Prepare Brussels sprouts: Trim the ends of the Brussels sprouts and cut them in half evenly to ensure uniform roasting.
- Prepare sweet potatoes: Peel the sweet potatoes and dice them into 1-inch cubes to match the size of the Brussels sprouts for even cooking.
- Toss vegetables: In a large mixing bowl, combine the Brussels sprouts and sweet potatoes, drizzle with 2 tablespoons of olive oil, add minced garlic, chopped thyme, salt, and black pepper, then toss thoroughly to coat all pieces evenly.
- Preheat oven: Set your oven to 425°F (220°C) to ensure a hot environment ideal for roasting and caramelization.
- Arrange on baking sheet: Spread the coated vegetable mixture on a baking sheet in a single layer to promote even roasting and prevent steaming.
- Roast vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through to promote even caramelization and to check tenderness.
- Finish and serve: Remove the roasted vegetables from the oven, drizzle with the remaining tablespoon of olive oil, toss gently to coat, and serve warm as a delicious side or main dish.
Notes
- Adjust salt and pepper according to personal preference.
- Use fresh thyme for a more vibrant flavor, but dried thyme works well in a pinch.
- For extra crispiness, spread the vegetables out without overcrowding on the baking sheet.
- This hash pairs well with eggs for a hearty breakfast or as a complement to roasted meats.
