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The combination of flavors and textures in this dish make it a unique and delicious change from a typical roasted sweet potato dish. Have some leftovers? Toss with greens and dressing for an incredible salad!

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Apple, Sweet Potato and Brussels Sprout Hash

1 lb frozen brussels sprouts, defrosted and cut in quarters
2 sweet potatoes, peeled and cubed
1 granny smith apple, peeled and cubed
2 cloves garlic, minced OR 2 frozen garlic cubes
⅓ cup oil
2 Tablespoons honey
2 Tablespoons balsamic vinegar
1 ½ teaspoons kosher salt
1 teaspoon onion powder
¼ teaspoon dried sage

Ingredients

Preheat oven to 425. Line two baking sheets with parchment paper and set aside.
Combine all ingredients in a large bowl, then spread in a single layer on two prepared baking pans.
Bake for 45-50 minutes, stirring halfway through, until vegetables are starting to turn golden.

Instructions

Plan Ahead: These vegetables are best the day they’re made, but they can be reheated a day or two later, uncovered on a baking sheet.

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Thanks for stopping by! Enjoy this delicious side dish! -Miriam

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