Recipe: Sweet Potato Brussels Sprout Bake.

Happy Monday, everyone! I hope you had a good weekend; mine was a little odd, but we had some beautiful weather that I managed to enjoy with a nearly five mile walk on Saturday before work, so that was pretty cool. Meanwhile, I’ve been working on this recipe that I’m pretty stoked about. The boyfriend and I cannot get enough Brussels sprouts lately, and when I came across a recipe for a Brussels sprouts and sweet potato “hash,” naturally I had to take it on and do my own twist on it. It’s fairly easy to prepare and has fewer than 200 calories in a serving (if you break it down into 4 servings).

No pictures again. I keep forgetting to take them. SIIIIGH..

Sweet Potato Brussels Sprouts Bake

1 medium-large sweet potato (~300 grams), cubed
2 cups Brussels sprouts, trimmed and halves
1 tablespoon Extra Virgin Olive Oil
1 cup baby spinach
5 mushrooms, chopped
3 oz broccoli florets, chopped
1/4 cup onion, diced
1 clove garlic, diced
1/4 cup vegetable broth
1 tsp salt
1 tsp oregano
1 tsp parsley
1 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp red pepper flakes
Ketchup to taste


1. Preheat oven to 400 degrees. Prep an 8×8 casserole dish by lining it with cooking spray.
2. In a small pot, boil potato cubes about 2 minutes to soften.
3. Heat olive oil in a large skillet, saute onions and garlic for about a minute.
4. Add in sprouts, mushrooms, and broccoli, letting each cook a little before adding them. Drain potatoes and add them, too.
5. Season the mixture with herbs and spices, mix well.
6. Add spinach to allow it to wilt slightly, cooking for about one more minute.
7. Transfer mixture into 8×8 dish, spreading evenly. Pour vegetable broth over mixture evenly.
8. Bake 12-15 minutes.
9. Broil an extra 2 minutes.
10. Garnish with ketchup to amount of your choosing.

Now, the ketchup bit is completely optional, and the bake tastes good without it, but, let me tell you, that ketchup with these flavors is my favorite part. So gourmet, I know, but at least I use fancy organic ketchup more often than not? Anyway, this is going to be my lunch today at work, and, if last week was any indication, this makes an even better meal on the second day.

Happy eating!

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