I LOVE Brussels sprouts! I honestly think that anyone who doesn’t like Brussels sprouts just hasn’t had them cooked correctly. Growing up I hated them, but it was because I had only ever had them boiled and plain. As an adult, I learned that if you cut them in half and roast them, or shred them and sauté with some onions they are oh soooooo good. The key to a delicious sprout is to get them nice and toasty, you want a little bit of caramelization to happen on the edges.

This sweet potato hash is a super easy, one pan meal that you can throw together in just a few minutes and pop in the oven. I do all kinds of variations on this dish: add chicken or shrimp, you could leave out the sprouts and put in in a tortilla with some plain Greek yogurt for a tasty taco. But I just love the sweet potato and sprouts combo, they really compliment each other’s flavors. Give it a try and let me know what you think in the comments!