This dish reminds me of Thanksgiving! Which is fitting at the end of January, no?
heart stomach wants what the heart stomach wants.
Mark and I do this thing on each others’ birthdays – Mark Day and Alexa Day. It’s the best thing ever.
On each of our birthdays (which are almost exactly a month apart), we get to choose what we do all day. It’s simple, but super fun. And a fab way to spend the day away from technology which is always always always a good idea.
Mark Day was a few weeks ago (happy belated, bb!), and we had an absolute blast. We got kombucha on tap, went to Crate & Barrel, and went out to eat at one of his favorite restaurants (Sienna on the Square).
We did apps and drinks (their entrees are typically overpriced and not that great), and it was an amazing idea. We both devoured our food in literally 5 minutes. And one of those apps inspired this recipe!
It was served pretty much the same way, but when I tried to recreate the flavors in my own kitchen…it turned out different. But definitely still delicious!
This is plant-based comfort food right here. Creamy sweet potato mash, roasty, toasty brussels sprouts, and some nutty chopped hazelnuts on top. Yes. Just…yes.
Ready for a straight-up hug in a bowl? Yes? I thought so.
- Sweet Potato Mash! Mi amore. I love roasted sweet potatoes, and I’d gladly eat roasted sweet potatoes every single day if I wasn’t convinced that I’d eventually turn orange. They get all caramely and creamy and perfect after a quick(ish) spin in the oven, and I just love them. We’ll add a bit of salt and pepper and a bit of milk (I used coconut, you can use whatever you’d like) and mash it up good. Done!
- Roasted Brussels! We’ve done these before so many times, but today we’re adding a bit of smoked paprika to go along with the caramelized sweet potato. I love roasted brussels sprouts!! And if you’re not a fan of these mini cabbages, I can almost guarantee you’ll change your mind after you try them roasted.
- Toppings! Chopped, toasted hazelnuts and some parsley for freshness. Guys, I never buy hazelnuts. But after one bite, I was all, “Why don’t I have these on a constant rotation in my kitchen?” They are SO good. Omg. So much better than a plain ol’ almond.
And that’s that! You got creamy, you got smoky, you got roasty, and you got crunchy. All in one dish! So fun as a side or a main (you could even throw some chickpeas on top to really round-out the meal).
Roasted Brussels Sprouts with Sweet Potato Mash and Hazelnuts
|Prep:||Cook:||Yield: serves 3-4 people||Total:|
Creamy, smoky, roasty, and crunchy, you'll love this side dish or main course! Naturally vegan and gluten free.
- SWEET POTATO MASH:
- 1 large sweet potato (about 1 and 1/4 cups of flesh when cooked)
- 4 Tbsp. canned coconut milk*
- salt + pepper
- 2 lbs. brussels sprouts, cleaned and quartered
- 2 Tbsp. olive oil
- 3/4 tsp. smoked paprika
- salt + pepper
- 1 large handful chopped roasted hazelnuts
- 1 small handful flat parsley, minced
- Preheat your oven to 425 degrees F. Scrub your sweet potato, and place it directly on the top rack of your oven (no need to wait for the oven to come up to temperature). Place a parchment-lined baking sheet on the rack below your sweet potato. This will perfectly roast your sweet potato and catch any drippings. It should be ready in about 40 minutes. When touched, it should feel like there’s an air pocket between the skin and the flesh. If it's not quite there yet, roast for an additional 10 minutes, checking on it again after that time.
- Meanwhile, cut your brussels sprouts. Place them on a parchment-lined baking sheet, cover with olive oil, salt, pepper, and smoked paprika. Place them in the oven when your potato has about 5 minutes left, reduce the temperature to 400, and set the brussels sprout timer for 20 minutes. They'll be ready when caramelized and crisp.
- Allow your sweet potato to cool slightly, then slice in half and scoop out the flesh and place it into a medium pot over medium-low heat. Add your milk, salt, and pepper, and mix to combine. You'll want to make sure the mixture is broken down and creamy.
- When ready to serve, spread the sweet potato mash on a plate or in a bowl. Top with brussels, hazelnuts, and parsley!
*Mark isn't a huge fan of coconut milk, so the next time I make this, I'm using almond milk. It gives a great, coconutty flavor to the sweet potatoes, but I'd love to try it with another non-dairy milk!
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