Wednesday, November 4, 2015

Sweet Potato Brussels Sprout Hash {Detox}

'Hash'. It's something I've seen on menus and I eaten at other people's houses. But I really had no idea what designates something as a 'hash'. Turns out, the name is derived from the French word 'hacher', to chop. So, really, it's anything that's chopped and all mixed together.

This was a super simple sidedish that was a hit with everyone at the table. And, it's detox friendly. Gotta love that.


  • ½ medium onion, chopped (approximately ½ C)
  • ½ medium fennel bulb, chopped (approximately ½ C)
  • 2 C Brussels sprouts, sliced
  • 2 C sweet potato, cubed
  • 2 T olive oil
  • 1 T coconut aminos (you can use soy sauce if you like)

Preheat oven to 350 degrees F. In a large mixing bowl, toss all of the ingredients together until well-coated. Turn everything out onto a parchment-lined baking sheet.

Bake, uncovered, for 50 to 55 minutes. It's done when the sweet potatoes are fork-tender and Brussels sprouts are nicely brown with some crisp edges. Serve immediately.

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