ModCloth Friendsgiving: A Brussels Sprout Hash with Jen of JenLovesKev!

With Thanksgiving nearly here, we can’t help but dream of all the delectable desserts, classic cocktails, and scrumptious side dishes we plan to make! If you’re in need of a recipe to round-out your holiday menu, look no further, this week we’re welcoming five guest bloggers to the Story by ModCloth Friendsgiving table. Today, Jen of JenLovesKev shares her recipe for a Sweet Potato and Brussels Sprout Hash that will satisfy the savory- and sweet-toothed alike:
From Jen: Want to know what I think the best part of Thanksgiving dinner is? The sides! I am a sucker for anything with sweet potatoes and, to me, there is nothing that goes better with sweet potatoes than a little brown sugar. Instead of the ol’ sweet potato casserole this Thanksgiving, why not try this super yummy (and yes, just as sweet) Sweet Potato & Brussels Sprout Hash? I bet you could convince anyone to like brussels sprouts with this recipe!
Sweet Potato & Brussels Sprout Hash
By Jen of JenLovesKevIngredients:
1-2 sweet potatoes, peeled and cubed
10-15 Brussels sprouts, sliced
1/2 of a red onion, diced
1 clove of garlic
2 tbsp olive oil
1/3 cup dried cranberries
1/2 cup almond slivers
3-5 tbsp brown sugar, depending on sweetness preference
2 tbsp soy sauce
sea salt
freshly ground pepper1. Peel and cube the sweet potato, set aside.2. Soak and rinse the Brussels sprouts in water, trim the stems off and cut into quarters, set aside.3. In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, cooking until onions are translucent.

4. Add the sweet potatoes. Stir regularly, cooking until they just begin to soften, about 6-8 minutes.

5. Add the Brussels sprouts, cranberries, and almonds, stirring to combine. Add the brown sugar and continue to cook — stirring regularly — until everything is soft and caramelized, about 6-8 minutes.

6. At the very end, splash in a bit of soy sauce, and salt and pepper to taste.

7. Serve hot and get ready for everyone to sing your praises!

About Julie O.

A lover of all things vintage and vintage-inspired, Julie bought her first 1950s frock in the fifth grade. Since then, Julie has become a self-described connoisseur of vintage and thrift shopping, which she shares on her blog, Orchid Grey. When she’s not scouring the racks for the perfect vintage skirt, this native New Englander can be found deftly navigating the slopes of a ski mountain, taking road-trips to the beach, and exploring new places with a vintage camera in her hand.

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  1. Valerie C. 11/16/2013 at 7:19 am #

    My mouth is watering and I don’t even like Brussels sprouts! Will try it out : )

  2. Betsy D. 11/12/2018 at 2:33 pm #

    This is my go-to dish to bring to Thanksgivings. I think this is my 4th year!
    So good, So colorful!! Always a crowd-pleaser!

    • Kat 11/13/2018 at 1:17 pm #

      That’s great to hear! Thank you, Betsy!

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