Grilled Low Sodium Maple-Chipotle Sweet Potato Hash
Ingredients
Hash:
- 1 ounces Container fresh baby or regular brussel sprouts or one pkg frozen about 12
- 2 Granny Smith Apples – cored and cubed
- 2 Big sweet potatoes peeled and cubed
- 1 Medium Butternut squash – peeled seeded, and cubed.
- 1 Medium yellow onion 1” diced
- Extra-virgin olive oil to grease your roasting pan
Glaze:
- Cup ¼ Maple Syrup
- 2 TBSP EV Olive Oil
- 2 TBSP Balsamic Vinegar
- 1 TBSP Chipotle Pepper (or more to taste also can use Chipotle Tabasco Sauce)
- Fresh Cracked Pepper to taste
Topping (Optional):
- 4 Slices low sodium bacon cooked & crumbled into final dish
- 2 - 3 TBSP fresh grated Parmesan cheese
Instructions
- Preheat oven (or grill) to 400 degrees F. Grease a large baking sheet or roasting pan (lined with foil) generously with olive oil.
- Remove any tough outer leaves from the brussel sprouts and slice them in half, unless you are using baby ones, in that case leave them whole.
- Add to a large bowl along with the sweet potatoes, onions, and butternut squash drizzle liberally with olive oil - about 2 tablespoons, add syrup, vinegar, chipotle pepper, & pepper.
- Toss the vegetables and adding more olive oil if needed. Spread them out in one layer on the baking sheet.
- Bake about 25-30 minutes or until sweet potatoes are tender and brussel sprouts are lightly browned.
- Meanwhile cook bacon however you see fit, I like to put it in a separate baking pan and bake it about 12-15 minutes or until crispy. Drain on paper towels and crumble when cool enough to handle.
- Once the vegetables are cooked through sprinkle with Parmesan and bacon, toss and serve.
Nutrition
Serving: 1cupCalories: 139.4kcalCarbohydrates: 23.2gProtein: 3.4gFat: 4.2gSaturated Fat: 1.4gPolyunsaturated Fat: 0.2gTrans Fat: 1.4gCholesterol: 5.2mgSodium: 92.9mgFiber: 3.2gSugar: 7.7g
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