Roasted Sweet Potato Brussels Sprouts Hash - A Cozy, Flavorful Easy Recipe

There’s something wonderfully comforting about a skillet hash that hits all the right notes: the sweet warmth of roasted potatoes, the crisp, caramelized edges of Brussels sprouts, a kiss of garlic, and a bright finish that keeps it from feeling heavy. This Roasted Sweet Potato Brussels Sprouts Hash is exactly that kind of dish—cozy enough to feel like a hug, but bright enough to make any mealtime feel special. It’s versatile, forgiving, and designed to come together with minimal fuss, so you can spend more time savoring and less time worrying about perfection.

What you can expect from this recipe is a hearty, plant-forward hash that works for breakfast, lunch, or dinner. It packs well for meal prep, tastes even better when you let the flavors mingle for a few minutes, and invites customization. Add eggs for protein, toss in cheese for creaminess, or keep it strictly veggie-forward and finish with a squeeze of lemon for a zingy contrast. Either way, you’ll wind up with a dish that’s both satisfying and nourishing.

Table of contents

Why You’ll Love This Roasted Sweet Potato Brussels Sprouts Hash
Ingredients for Roasted Sweet Potato Brussels Sprouts Hash
Step-by-Step Guide to Making Roasted Sweet Potato Brussels Sprouts Hash
Timing & Preparation Details
Nutritional Snapshot
Frequently Asked Questions
Roasted Sweet Potato Brussels Sprouts Hash

Why You’ll Love This Roasted Sweet Potato Brussels Sprouts Hash

There’s a lot to adore about this hash. First, the roasting step transforms humble vegetables into deeply flavored, crave-worthy bites. Sweet potatoes become tender and slightly caramelized on the outside, while Brussels sprouts shed their bite and turn wonderfully nutty and savory. The combination pairs surprisingly well with garlic and herbs, adding a gentle aromatic layer that makes the dish feel special without requiring complicated techniques.

Second, the recipe is highly adaptable. If you have a busy morning, you can roast the vegetables ahead of time and reheat them with a quick garlic sizzle in the pan. If you’re cooking for a crowd, simply scale up. It’s also naturally gluten-free and can be made vegan-friendly by skipping cheese or using a plant-based alternative. And because it’s all cooked in one skillet with a quick roast in the oven, clean-up is simple.

Finally, the texture is what makes it satisfying: the contrast between the soft, honeyed cubes of potato and the crisp-edged sprouts creates that perfect balance of creamy and crisp. A squeeze of lemon or a drizzle of balsamic adds brightness that keeps the dish feeling fresh rather than heavy.

Ingredients for Roasted Sweet Potato Brussels Sprouts Hash

Sweet potatoes, diced – 2 medium; provide natural sweetness and a creamy interior after roasting. They’re the base of the hash.
Brussels sprouts, halved – 12 cups (adjust as needed); their edges caramelize beautifully, offering a savory contrast to the sweetness of the potatoes.
Olive oil – 2 tablespoons; helps everything brown and adds a fruity richness.
Garlic – 3 cloves, minced; delivers aromatic warmth without overpowering the dish.
Yellow onion – 1 medium, diced (optional); adds a subtle sweetness and depth.
Smoked paprika – 1 teaspoon; gives a gentle, smoky warmth that enhances the roasted flavors.
Dried thyme – 1/2 teaspoon; a classic pairing with roasted vegetables for earthy aroma.
Crushed red pepper flakes – 1/2 teaspoon (optional); for a light kick if you like a little heat.
Salt and black pepper – to taste; essential for bringing out flavors.
Lemon juice or balsamic vinegar – 2 tablespoons; brightens the dish and counterbalances the sweetness.
Parmesan or feta (optional) – 2 tablespoons, grated or crumbled; adds a salty, creamy finish.
Fresh parsley or chives – a handful, chopped; for a pop of color and fresh aroma.
Eggs or tofu (optional) – for serving if you want extra protein or a brunch-worthy twist.

Step-by-Step Guide to Making Roasted Sweet Potato Brussels Sprouts Hash

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, a pinch of salt, and a dash of pepper. Spread them in a single layer on one side of the prepared sheet.
On the remaining side of the sheet, place the halved Brussels sprouts. Drizzle with the remaining tablespoon of olive oil, and season with salt, pepper, paprika, and thyme. Toss gently so everything is evenly coated.
Roast for 15 minutes, then give the pan a quick stir to promote even browning. If you’re adding onions, scatter them over the sheet now and roast for another 10–12 minutes until both the potatoes are tender and the sprouts are caramelized around the edges.
While the veggies roast, heat a large skillet over medium heat. If you’d like, add a splash of oil and sauté the minced garlic for about 30 seconds until fragrant, being careful not to burn it. If using onions in the roast, you can skip this step.
Remove the tray from the oven. The potatoes should be tender and the Brussels sprouts nicely browned. If they need a little more color, return to the oven for 3–5 minutes, watching closely.
Transfer the roasted vegetables to the skillet with the garlic. Toss gently to combine. If you’re adding lemon juice or balsamic, drizzle it over now and season to taste with salt and pepper.
Optionally, top with grated parmesan or feta for a savory finish and scatter fresh herbs over the top.
If you’re serving with eggs, prepare them to your liking (soft-poached, sunny-side up, or scrambled) and place them atop the hash just before serving. For a brunch-friendly option, this hash also shines with a fried egg perched on top.
Taste and adjust seasoning. A squeeze of lemon or a splash of vinegar brightens the dish beautifully, balancing the sweetness of the roasted potatoes.

Timing & Preparation Details

Active prep time: about 15 minutes (cutting vegetables, seasoning, and readying the baking sheet).
Roasting time: about 25–30 minutes total, depending on your oven and how well you like your vegetables browned.
Skillet finish: 5 minutes if you’re adding a quick garlic sauté; up to 10 minutes if you’re mixing in eggs or tofu at the end.
Total time from start to finish: roughly 40–50 minutes.
Make-ahead note: you can roast the vegetables up to a day in advance, then reheat gently in a skillet with a quick toss of garlic to refresh their aroma and crunch. The dish tastes especially vibrant when enjoyed warm but is still tasty at room temperature, making it great for meal prep and brunch boards.
Serving suggestions: serve on its own as a hearty vegetarian main, or pair with a light salad and a dollop of yogurt or a drizzle of chili oil for extra brightness and heat.

Nutritional Snapshot

Per serving (around 1/4 of the recipe):

Calories: about 320
Protein: about 9 g
Carbohydrates: about 42 g
Fat: about 12 g
Fiber: about 7 g
Sodium: about 360 mg

This snapshot shows a balanced blend of complex carbs, fiber, and protein, with healthy fats from olive oil. If you add eggs or cheese, you’ll see a modest increase in protein and fat. The dish remains naturally colorful and nutrient-dense, thanks to the rainbow of vegetables and the brightness from lemon or vinegar.

Frequently Asked Questions

Can I make this hash ahead of time?

Yes. You can roast the vegetables up to a day ahead and simply reheat them in a skillet with a quick garlic sizzle or warm them in a microwave or oven. If you plan to add eggs, cook them fresh just before serving for the best texture.

What substitutions work well?

Try butternut squash in place of sweet potato, or add diced bell peppers for additional color. If you’re avoiding dairy, skip the cheese or use a dairy-free alternative. You can also swap olive oil for avocado oil if you prefer a higher smoke point.

Is this suitable for meal prep?

Absolutely. The flavors deepen after a brief rest, and it reheats well. Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or in the microwave, then finish with a squeeze of lemon for freshness.