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Maple-Glazed Brussels Sprouts and Sweet Potato Hash with Pecans
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Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • Large skillet
  • Cutting board
  • Knife

Ingredients
  

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 medium sweet potatoes, peeled and cut into ½-inch cubes
  • ½ cup pecans, chopped
  • ¼ cup pure maple syrup
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium heat.
  • Add the sweet potato cubes and cook for 8 minutes, stirring occasionally, until they begin to soften.
  • Stir in the Brussels sprouts along with the salt and pepper. Continue cooking for 10 minutes, stirring every few minutes, until the vegetables start to brown.
  • Pour the maple syrup over the vegetables and stir to coat evenly. Cook for 2 more minutes until the syrup thickens slightly and glazes the pieces.
  • Remove the skillet from the heat and sprinkle the chopped pecans over the top before serving.

Notes

Toast the pecans lightly in a dry pan first if you want extra flavor, then add them right before serving so they stay crisp. Leftovers reheat well in a 350°F oven for 10 minutes to restore texture. If the hash tastes too sweet, a quick squeeze of lemon at the table balances the maple without changing the recipe.
Course: Side Dish
Cuisine: American
Equipment: Large skillet, Cutting board, Knife