12 oz Brussels sprouts cut in halves or quarters depending on their size
1 1/2 Tbsp avocado oil for roasting Brussels sprouts and pecans or olive oil, plus a sprinkle of sea salt
2 Tbsp + 2 tsp coconut oil divided (for the sweet potatoes and apples)
2 medium apples I used fuji diced the same size as sweet potato
3/4 cup pecan halves
1/2 tsp sea salt
1/4 cup dried cranberries
Preheat your oven to 425 degrees. Combine the spice mixture ingredients in a small bowl and set aside.
Toss Brussels sprouts with 1 1/2 tbsp avocado or olive oil, a pinch of sea salt, and sprinkle with 1 tsp of the spice mixture. Roast in the preheated oven for 15 minutes, then add the pecans to the baking sheet and gently toss. Continue to roast for 5-7 minutes or until toasty.
Meanwhile, heat a large, seasoned cast iron pan (or any heavy skillet that won’t stick) over medium heat and add 2 tbsp of the coconut oil.
Once the pan is heated, add the diced sweet potatoes and sprinkle evenly with the 1/2 tsp sea salt and stir/toss to coat the potatoes cooking fat and salt. Cover the pan, using any cover that is large enough, for about 2 minutes. Uncover and stir, lower the heat a bit if the potatoes are starting to brown too much. Recover and cook for another 2-4 minutes until the potatoes are soft.
Uncover the pan and continue to cook, stirring, until the potatoes are light brown all over. Add the diced apples plus the 2 tsp coconut oil and stir to combine. Cook over medium heat, stirring occasionally, for another 5 minutes or until the apples and potatoes are brown. Adjust the heat of your stove top as necessary to avoid burning.
Once apples and potatoes are toasty, turn the heat off and immediately stir in the remaining spice mixture, cranberries and roasted Brussels sprouts & pecans. Allow the hash to sit in the hot skillet for several minutes to let the flavors mix. Serve warm as a side dish or meatless meal. Enjoy!
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