Oh I am excited about this one! I think it’s because growing up I was sure I didn’t like Brussels Sprouts. Then as an adult I continued to believe that until I tasted them roasted. I fell in love with them and then started experimenting with other ways to prepare Brussels Sprouts. This is Brussels Sprout and Sweet Potato Hash. It is an amazing tasting and healthful fall side dish!
Look how beautiful Brussels sprouts are! Just gorgeous.
And they are so good for you! Brussels sprouts belong to the cabbage family. They are high in Vitamin C and fiber and contain a nutrient called sulforaphane. Sulforaphane is a chemical known to have cancer preventing properties. We can all use more of that.
This recipe contains other nutrient dense vegetables as well, sweet potatoes, shallots and yellow squash. This variety of color is exactly what we want in a side dish! A variety of color means we are consuming a variety of nutrients.
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I use bacon in this recipe but vegetarians and vegans obviously you can skip this ingredient. If you are using bacon make sure you get nitrate free bacon from pastured pigs. 
When sauteeing vegetables always start with the ones that take the longest, then add the ones that take less time as you go. (affiliate link) I use a cast iron skillet like this one for this recipe. 
We ‘finish’ this recipe with sea salt, freshly ground pepper and balsamic glaze. Balsamic glaze is a balsamic vinegar reduction that has the consistency of a thick syrup.
Notice how the edges of the veggies are browned. Perfection. 
The Recipe: Brussels Sprouts and Sweet Potato Hash
Tips and what you will need: (affiliate links) sea salt, I like this brand. I love my battery operated pepper grinder. and for this recipe I prefer cast iron pan.
This is Brussels Sprout and Sweet Potato Hash. It is an amazing tasting and healthful fall side dish!
- 5-6 slices of bacon cooked till crispy and chopped (optional)
- 2 T butter, ghee or coconut oil
- 1 sweet potato diced 1/2 inch
- 5 shallots peeled and sliced
- 1 medium yellow squash diced 1/2 inch
- 12 brussels sprouts cut in half (if large, quarter)
- sea salt
- freshly ground pepper
- balsamic glaze
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Cook bacon in pan till crispy. Set bacon on paper towels and set aside.
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Use a paper towel to soak up all but about 2 T of bacon grease left in the pan.
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Add 1 T butter to pan and sauté sweet potatoes in bacon grease and butter for 5 minutes on medium heat, stirring occasionally.
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Add sliced shallots and sauté for 8-10 more minutes, again stirring occasionally.
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When onions are slightly caramelized add brussels and squash (adding more butter, ghee or coconut oil if necessary), cover pan with lid and sauté for 5-8 more minutes, stirring occasionally. When brussels are bright green, edges browned and soft enough to eat but not mushy, remove from heat.
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Season with sea salt and pepper to taste. Toss. Add chopped bacon, generously drizzle with balsamic glaze. Toss and serve. I use the left overs on top of my eggs the next day for breakfast!
My cookbooks are available in hardcover and ebook, just click here. Have a fabulous day and go eat your Brussels sprouts!
~Linda Spiker
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Have bacon and brussel sprouts, need squash and shallots from store. Am so doing this! Love the photos along with descriptions.
The Polivkas turned me on to this – thanks be… .
Great! I will thank Courtney:) Enjot the Brussels Sprouts!
Made this today for lunch – it was a bit time consuming but was absolutely worth it! I doubled so I would have extra for the work week….very happy with how it came out. Delish! Thanks!
So glad you liked it! It does take a little time but well worth it,especially when you have leftovers. Thanks!
Can you suggest seasoning for those unable to spring the $ for prepared balsamic products?
Hi Kathryn, you could always skip the balsamic glaze. I do not know of an adequate substitute but do know Trader Joes has a good balsamic glaze for only a few dollars. Hope this helps:)
Thanks, but the nearest Trader Joe’s is 2-1/2 gasoline of gas there and back, adding significantly to the price. Maybe if I ever can manage Amazon Prime. Maybe Fifteen Spatulas knows…she’s kitchen chemistry inclined.
Darn I was hoping you’d have a TJ’s close by. My only other suggestion is reducing your own balsamic vinegar into a glaze but again the price might be prohibitive. Sorry I’m not very helpful on this one.
This recipe is deeeelish!! I’ve made a vegetarian version (no bacon) twice in the last 3 days – first time with an idaho potato, second time with a sweet potato. Next time I make it, I think I’ll use butternut squash. Either way, regardless of what I use, the dish is sooooooo good. I have to stop myself from eating it all in one sitting! Great way to get in a veggie-packed breakfast, and also can make for a great lunch or dinner dish, as well. Thank you!
So glad you enjoyed it!
oh yeah, I didn’t use the balsamic dressing, either. Just salt and pepper was all I used, and it was fantastic!
I’ve done it just with salt and pepper too and you are right still delish! But that balsamic glaze really does add something special!
Do you think I could use butternut squash instead of sweet potatoes? My family is not a fan of them!
Yep!
Tried this and skipped the balsamic, added two large, diced chicken breasts, and a healthy dusting of paprika. So good!!!
Great! Glad you liked it!
Lots of prep, but so worth the effort. Truly enjoyed this recipe as written.
Thank you Sue!
This Brussels sprouts and sweet potato hash looks absolutely delicious! I love how vibrant the colors are and the combination of flavors sounds perfect for a cozy fall dish. Can’t wait to try it out!