Brussels Sprout and Sweet Potato Hash

Caper and Olive
by Caper and Olive
4 Servings
50 min

I recently had a "big" birthday and two of my good friends took me out to dinner at a local restaurant that I happen to love. I hadn't been there in a while and when I found out I was going there had already made my mind up about what I was having that night from their menu! Both of my friends had never been there and were pursuing the menu. They were both drawn to this one dish that I had never seen on the menu before. It was seared sea scallops over a mixture of Brussels sprouts and sweet potatoes. Needless to say they both ordered and LOVED the dish. I thought, "what a great Fall side dish!" The bright colors, and bonus, these two veggies are readily available this time of year. I had to make a version for my family.

The following week, I whipped up my own version of this side dish but cutting the Brussels sprouts in smaller halves and cubing up the sweet potatoes to make a "hash" like side dish. I roasted the veggies in the oven and crisped some pancetta on the stovetop in a large sauté pan. When the veggies were done roasting, I tossed them in the sauté pan with the crispy pancetta bits and the pancetta drippings. I topped them with broiled pieces of salmon, but Even though it was delicious with the salmon, I am quite sure this would be a delicious side to just about anything, pork chops, chicken cutlets and meatloaf are just a few I could think of.

I hope you enjoy it as much as I did!

Brussels Sprout & Sweet Potato Hash

Delicious and full of Fall flavors for your next family get together!

Brussels Sprout and Sweet Potato Hash
Recipe details
  • 4  Servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • 2 large sweet potatoes, cubed in 1" pieces
  • 2 lbs Brussels sprouts, cleaned and halved
  • 4 oz diced pancetta
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar

Preheat oven to 400°.
Place the cubed sweet potatoes and halved Brussels sprouts on a large sheet pan. Season with kosher salt, freshly ground black pepper, olive oil and the balsamic vinegar. Using your hands, toss everything together until all the vegetables are lightly coated with the oil and vinegar. Roast in the oven for 25 minutes.
While the vegetables are roasting, heat a large saute pan over medium heat and cook the diced pancetta until crispy and their oil has released into the pan.
Once the vegetables are finished roasting, add them to the pan and toss them with the crisped pancetta and the drippings.
Serve immediately.
Caper and Olive
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