Brussels Sprouts and Sweet Potato Hash

Ingredients

9 oz Sweet Potato 7 oz Yellow Onion, Diced 1.5 Tbsp Olive Oil 1/4 tsp Salt 1/4 tsp Pepper 5 oz Roasted Brussels Sprouts 1 Tbsp Toasted Slivered Almonds 1 tsp Balsamic Reduction

ROASTED BRUSSELS SPROUTS 6 oz Brussels Sprouts 1 tsp Olive Oil

TOASTED SLIVERED ALMONDS 1 Tbsp Slivered Almonds

Note: Balsamic Reduction is made by taking balsamic vinegar and placing it into a pan. Bring to a boil, then reduce heat to a simmer. Cook until it has reduced by 75%. The resulting reduction should be thick and syrupy. Be sure to take your time cooking at a bare simmer. It is easy to burn if you cook it at a boil

Instructions

1. Shred the sweet potato and onion with a box grater.

2. Add olive oil to a pan over medium high heat and cook sweet potato and onion until sweet potatoes are tender. Season with salt and pepper.

3. Add in roasted brussel sprouts and cook until warmed through.

4. Split hash between 4 plates, then garnish each plate with toasted almonds and a drizzle of balsamic reduction.

5. To Make Roasted Brussels Sprouts: preheat oven to 425° F.

6. Trim the ends of the brussels sprouts, then cut in half. Place onto a sheet pan and drizzle with olive oil, then season with salt and black pepper. Roast in the oven for 20-30 minutes, until they are tender and golden brown around the edges.

7. To Make Toasted Slivered Almonds: preheat oven to 300° F.

8. Place slivered almonds onto a sheet pan and toast in the oven until golden brown (about 10 minutes).