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Roasted Brussels Sprouts with Sweet Potato Mash and Hazelnuts

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Creamy, smoky, roasty, and crunchy, you’ll love this side dish or main course! Naturally vegan and gluten free.

Ingredients

SWEET POTATO MASH:

  • 1 large sweet potato (about 1 and 1/4 cups of flesh when cooked)
  • 4 Tbsp. canned coconut milk*
  • salt + pepper

BRUSSELS:

  • 2 lbs. brussels sprouts, cleaned and quartered
  • 2 Tbsp. olive oil
  • 3/4 tsp. smoked paprika
  • salt + pepper

TOPPING:

  • 1 large handful chopped roasted hazelnuts
  • 1 small handful flat parsley, minced

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. When ready to serve, spread the sweet potato mash on a plate or in a bowl. Top with brussels, hazelnuts, and parsley!

Notes

*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!

Find it online: https://www.fooduzzi.com/2018/01/roasted-brussels-sprouts-sweet-potato-mash/

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