I LOVE Brussels sprouts! Especially when paired with sweet potato. This sweet potato hash is so versatile. You can even add chicken or shrimp to boost the protein content.
- Prep Time: 10m
- Cook Time: 30m
- Total Time: 40m
- Serves: 4 people
- Category: Dinner
Ingredients
- 1 large sweet potato, medium diced
- 1 bag brussels sprouts, fresh or frozen
- 1/2 onion, diced
- 1 tablespoon salt-free taco seasoning
- 1 can no sodium added black beans
- 1 cup corn, fresh or frozen
Instructions
- Preheat oven to 450°F. Spray 9x13 baking pan with non-stick spray.
- Wash and peel sweet potato. Medium dice.
- If using fresh Brussels sprouts wash and cut in half lengthwise. If using frozen (steam in bag), put in microwave for half of recommended time on bag, then cut lengthwise.
- Small dice onion.
- If using fresh corn remove husks and silks, cut from cob.
- Rinse and drain black beans.
- Add everything to baking dish, drizzle with olive oil and toss to coat.
- Add taco seasoning. Toss to coat.
- Bake in oven for 30 minutes or until sweet potatoes are soft.
- Turn on broiler and broil for a minute or two until sweet potatoes and sprouts are a bit browned.