Ingredients
- for hash:
- 3 medium sweet potatoes, peeled & small dice
- 1 red bell pepper, medium dice
- 1 yellow bell pepper, medium dice
- 1 green bell pepper, medium dice
- 1 small yellow onion, medium dice
- 2 fresh jalapeno peppers, small dice
- 3 Tbsp avocado oil
- 2 Tbsp Chef Traci Vincent’s Cajun Blackened Blend
- —
- for Brussels sprouts:
- 2 lbs Brussel sprouts
- 2 Tbsp Avocado oil
- 3 Tbsp raw (local) honey
- 2 Tbsp Sriracha
- Salt As needed
Directions
directions for hash
- Preheat a nonstick skillet for 2 mins over medium heat. Add in oil, then sweet potatoes, stirring occasionally for 5-7 mins to assist with even cooking.
- Add in onions, peppers & Cajun Blackened blend seasoning. Cook for another 10 minutes or until all vegetables are fork tender. Serve hot.
directions for Brussels sprouts
- Wash sprouts using cool water in a bowl. Lift the sprouts out of the bowl and onto a cutting board to destem. Cut in half. Cut in half again to quarter. Toss away stem and exterior leaves. Set aside.
- Bring ~3 qts of water to a boil in a small stock pot. Add a pinch of salt. Add sprouts to the pot of boiling water for 3 mins or until bright green.
- Pull the sprouts out of the pot with a slotted spoon. Place on a plate covered with a few paper towels to drain.
- Heat a skillet to medium-high. Add oil & sprouts. Sear for 3 mins. Stir. Lower heat to medium-low. Continue to cook for another 5 mins. In a small bowl mix sriracha & honey. Add sprouts & toss with a spoon to coat.
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