Description
A cozy and colorful skillet hash featuring roasted sweet potatoes, crispy brussel sprouts, caramelized red onions, and fragrant garlic, all tossed in smoky spices and fresh parsley. Perfect for brunch or a hearty side dish.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 pound brussel sprouts, trimmed and halved
- 1 large red onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped for garnish
Instructions
- Place a large skillet over medium-high heat and allow it to preheat.
- In a mixing bowl, toss diced sweet potatoes and halved brussel sprouts with olive oil, paprika, salt, and black pepper until well coated.
- Add the seasoned veggies to the hot skillet in a single layer, arranging the brussel sprouts cut side down.
- Cook undisturbed for 6–8 minutes to allow caramelization, then stir occasionally until sweet potatoes are fork-tender and brussel sprouts are crisp.
- Add sliced red onion and minced garlic to the skillet and cook for another 3–4 minutes until fragrant and lightly browned.
- Remove from heat and sprinkle with fresh chopped parsley. Optional: add a squeeze of lemon juice for brightness.
- Serve hot as a side or with eggs for a complete meal.
Notes
- Cut vegetables evenly for consistent cooking.
- Do not overcrowd the pan to ensure proper browning.
- Add onions and garlic later to prevent burning.
- For extra flavor, top with feta or goat cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sweet potato hash, brussel sprout skillet, vegan brunch, healthy hash, vegetable skillet