Brussel Sprout and Sweet Potato Hash

I have made this a few times in the last couple months, so I wanted to be sure to get it recorded before I lose the recipe! I have been subbing out the sweet potato for a regular potato but other than that follow the directions pretty closely. I love to make this on Monday and then have it on hand for breakfast during the week! I top it with one egg and have a delicious and hearty breakfast to power me through my morning!

Brussels Sprout Sweet Potato Hash
Author: Amy Stafford (from A Healthy Life for Me)
Prep time: 8 mins
Cook time: 20 mins
Total time: 28 mins
Serves: 4

Ingredients
1 generous pound of Brussels Sprouts, halved
1 large sweet potato, cubed (or regular potato)
1 sweet onion, diced
1 large garlic clove, minced
1 cup of Roasted Red Pepper in olive oil, drained and chopped
1 pound of lean ground turkey
1/4 cup water
1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano
Dressing:
Juice from 1/2 of lemon
5 tablespoons of srirachia sauce (I use 5 heaping TEASPOONS instead)
1/4 cup of olive oil
2 tablespoon cilantro, chopped
Pinch of kosher salt
1/4 teaspoon black pepper

Directions
In a large cast iron or heavy skillet add turkey and cook over medium heat, until cooked through.
Add oregano and red pepper flakes and stir to combine.
Remove turkey to a bowl.
Add onion and garlic to pan and cook 2-3 minutes stirring.
Add Brussels Sprouts, Sweet Potato, Red Pepper and water to pan. Cover with lid and cook 5-7 minutes, until potato and sprouts can be easily pierced with fork, but sprouts are still bright green.
Meanwhile add dressing ingredients to a bowl and whisk to combine.
Add meat back to vegetables in pan and top with dressing. Stir to combine and serve.

Oven-Roasted Brussels Sprouts with chipotle-lemon aioli

Truth be told, I have been quite curious about brussels sprouts for awhile now. I had NEVER had them! They look like the type of thing I would like now, with my matured taste buds :-), but I couldn't get past hearing my whole life on TV and from others about gross brussels sprouts are. Then I saw this recipe in my last Clean Eating magazine and they looked absolutely delicious! I knew this was the recipe to get my first taste of them. My husband and I both loved them...especially with the spicy dipping sauce. The kids weren't as big of fans, but I'm going to keep trying. We paired them with Baked Salmon and a Mediterranean Quinoa mix and it was an absolutely perfect dinner!

Ingredients:
- 1 lb Brussels sprouts
- 2 T fresh lemon juice, divided
- 1 T extra-virgin olive oil
- 1 slice whole-wheat bread (about 1 oz), torn in pieces (I used gluten-free bread crumbs)
- 2 tsp lemon zest, divided
- 1 T minced garlic
- 1/4 c low-fat olive oil mayo
- 1 chipotle chile in adobo sauce, minced, 1/4 tsp adobo sauce reserved

Directions:
- Preheat oven to 400 degrees. Cut Brussels sprouts in half and prepare as shown (they had picture instructions which were helpful for me, but basically you peel off outer leaves, cut stems close to bottom leaves, cut in half and make a little cut in the stem to help it cook evenly). Transfer sprouts to a large bowl and drizzle with 1 T lemon juice and oil; set aside.
- In the bowl of a food processor, pulse bread into fine crumbs. Sprinkle bread crumbs, 1 tsp lemon zest and garlic over top of sprouts and toss until lightly coated.
- Spread sprouts-crumb mixture in an even layer on a rimmed baking sheet. Roast in oven for 10 minutes; remove turn sprouts around and bake until tender, 7-10 more minutes.
-Meanwhile, prepare aioli: In small bowl, combine mayo, remaining 1 T lemon juice, remaining 1 tsp lemon zest, chipotle chile and reserved adobo sauce; mix well.


Serving size: 1 cup Brussels sprouts and 1 T aioli * Calories: 160 * Total Fat: 9g * Sat. Fat: 1g * Monounsat Fat: 4g * Polyunsat Fat: 3g * Carbs: 15g * Fiber: 5g * Sugars: 3g * Protein: 5g * Sodium: 211mg * Cholesterol: 5mg