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Brussels Sprouts and Sweet Potato Hash

15 Minutes
4 People
Canyon Ranch roasted Brussels Sprouts.


9 oz sweet potato

7 oz onion, diced

1.5 Tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

5 oz Brussels sprouts, roasted

1 Tbsp almonds, slivered & toasted

1 tsp balsamic reduction

Note: Brussels sprouts are a cruciferous vegetable rich in vitamins C and K, and include the minerals of iron and potassium. Sweet potatoes are a superfood packed with nutrients, including vitamins A, B, C & E, and beta-carotene, plus choline, potassium, and magnesium.


  1. Shred 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 Brussels sprouts and cook until warmed through.
  4. Split has between 4 plates, then garnish each plate with toasted almonds and a drizzle of balsamic reduction.
  5. To make the balsamic reduction, place 1 quart of balsamic vinegar in a pot and bring to a boil. Reduce to a simmer and cook until the liquid has reduced by 75 percent to achieve 1 cup's worth.


Calories 174
Protein 2 g
Sodium 151 mg
Carbohydrates 24 g
Fat 7 g
Fiber 4 g
Servings 4 (5 oz each)