Jalapeño & Lime Sweet Potato Brussels Sprouts Hash

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Brussels Sprouts. Good old brussels sprouts. Disliked by many, and loved as well. You either love them or hate them. I am convinced a lot more people would/could love them if they had them prepared differently. I love brussels sprouts even if they are just steamed or boiled, but ye,s they do have a strong flavour.

For those who do not share my love of brussels sprouts, a dish like this jalapeño, lime, sweet potato, brussels sprouts hash might just help change their mind. Combining them with roasted sweet potatoes definitely might help convert more of you. The sweet deliciousness of roasted sweet potatoes is hard not to love. A little love served up in the form of lime, jalapeño and cilantro. Boo ya! Now we are talking! You know you want some. It’s ok to admit it. I won’t tell anyone.

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A little note on adjusting the spiciness for this dish. The second time I made this, I used only half the jalapeno, but didn’t remove the seeds or core. Holy mama! Spicy. The amount you put in is really up to you. In this recipe, I recommend a whole jalapeño deseeded, but if you really want to kick it up a notch, feel free to include some of the seeds.

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Which camp are you in? The love brussels sprouts camp, or the anti brussels sprouts camp?

I hope to convert some of you anti brussels sprouts people!!!

Jalapeño & Lime Sweet Potato Brussels Sprouts Hash
400g or about 4 cups brussels sprouts, shredded
600 g /2 medium sweet potatoes, peeled and cut into small cubes
1 medium onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons olive oil or coconut oil
1 jalapeño pepper, core and seeds removed
salt and pepper to taste
freshly squeezed lime juice to taste
small handful cilantro, choppedPreheat the oven to 450F. Mix the sweet potato cubes in a bowl with 1 1/2 tablespoons of oil and mix to coat. Lay the potatoes out of a baking sheet in a single layer and bake for 35-40 minutes, flipping half way through. They should be nice and browned. Meanwhile in a large pan, heat the rest of the oil on medium heat. Add the onions with a pinch of salt and sauté, stirring regularly, until softened, about 5 minutes. Add the garlic and jalapeno and cook for another minute or so. Add the shredded brussels and cook for about 10 minutes, stirring a few times, until they are soft yet slightly browned. Do not stir constantly or else the brussels won’t have the chance to brown.

Remove the pan from the heat and add the sweet potatoes. Season with salt and pepper. Mix in the chopped cilantro and squeeze the lime juice over top.

Serving note: This is delicous on its own but I mixed my leftovers with baked spaghetti squash and hemp seeds and it was extra delicious. Consider giving it a try.

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Filed under Blog, Gluten-Free, Paleo, Recipes, Side Dishes, vegetables

One Response to Jalapeño & Lime Sweet Potato Brussels Sprouts Hash

  1. Pingback: vegan mofo #6: a peek at my ‘recipes to try’ list | Plants & Pages

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