Sweet potato, Brussels sprouts hash gets a blast
Winter squash, hardy greens like kale and chard, cabbage, cauliflower, and sweet potatoes are filling the markets and my recipe-testing table. The cold weather has me craving filling side dishes to go alongside juicy roasts and festive winter meals.
Baking sheets covered in cubed vegetables offer a nutritious and weeknight-friendly solution. Cut almost any firm vegetable into cubes, toss in a little olive oil and seasoning, and roast on high heat until the inside is tender and the edges are golden and caramelized. Time varies by vegetable, but most are done in the 20- to 30-minute range. Serve your roasted vegetables with sliced beef or pork roast, or serve simply with some steamed quinoa.
Roasted Sweet Potato and Brussels Sprouts Hash
¾ pound medium-size Brussels sprouts, trimmed and halved, about 2 cups
1 medium sweet potato, peeled and cut into ¾-inch cubes, about 1½ cups
1 medium granny smith (or other tart) apple, peeled and cut into ¾-inch cubes, about 1 cup ½ cup whole garlic cloves, peeled
2 thick-cut slices bacon, cut into ½-inch pieces
1 tablespoon olive oil
1 tablespoon balsamic vinegar
½ teaspoon smoked paprika
¼ teaspoon smoked turmeric (optional)
½ teaspoon kosher salt
Chopped fresh chives and rosemary for garnish (optional)
Heat oven to 400 degrees. In a large bowl, mix together all the ingredients except the chives and rosemary, and stir until vegetables are coated evenly with olive oil and spices. Line a baking sheet with parchment paper and spread the mixture out into a single layer. Bake until sweet potato, Brussels sprouts and garlic are tender and golden brown, about 30 minutes, stirring halfway through cook time. Sprinkle with fresh herbs if desired and serve.
Makes 6 servings. Nutrition information: Each serving contains approximately 115 calories, 3 g protein, 4 g fat, 18 g carbohydrate (3 g sugar), 3 mg cholesterol, 242 mg sodium and 3 g fiber.
Carbohydrate choices: 1.
Melissa d’Arabian is an expert on healthy eating on a budget. She is the author of the cookbook, Supermarket Healthy.