Sweet Potato Hash & Sriracha Honey-Glazed Brussels Sprouts

Sweet Potato Hash & Sriracha Honey-Glazed Brussels Sprouts

image from https://www.healthyseasonalrecipes.com/sweet-potato-breakfast-hash/


  • 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 for hash

  1. 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.
  2. 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

  1. 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.
  2. 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.
  3. Pull the sprouts out of the pot with a slotted spoon. Place on a plate covered with a few paper towels to drain.
  4. 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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