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Brussels Sprouts, Apple and Sweet Potato Hash

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Total Time (minutes)
50
Difficulty
2
Servings
6
Ingredients
7
Total Prep Time: 20 minutes
Calories Per Serving: 100
Nutrients

Nutrition Facts

Serving Size 137g

Amount per serving
Calories 100 Calories from fat: 40
% Daily Value*
Fat 4.5 g 7 %
Saturated 0.5 g 3 %
Trans 0 g
Polyunsaturated Fat 0.5 g %
Monounsaturated Fat 3.5 g %
Cholesterol 0 mg 0 %
Sodium 25 mg 1 %
Potassium 300 mg 9 %
Carbohydrate 15 g 5 %
Fiber 3 g 12 %
Sugars 7 g
Protein 2 g
Vitamin A 90 %
Vitamin C 70 %
Calcium 4 %
Iron 4 %
Vitamin K 90 %
Manganese 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1/2 pound DOLE® Brussels Sprouts, quartered through the stem 
  • 1 large DOLE Sweet Potato, peeled and cut into ½-inch pieces 
  • 2 tablespoons olive oil, divided 
  • 1 large DOLE Onion, peeled and cut into ¼-inch slices 
  • 1/2 cup thinly sliced DOLE Premium Celery Hearts 
  • 1 tablespoon chopped fresh thyme 
  • 1 Gala apple, peeled and grated 
  •  Salt and ground black pepper to taste

Directions

  1. Preheat oven to 425°F. Toss Brussels sprouts and sweet potatoes in 1 tablespoon olive oil and arrange on baking pan. Roast 20 minutes. Remove and set aside.
  2. Meanwhile heat 1 tablespoon olive oil in a skillet over medium low heat and cook the onion slowly 8 minutes. Add celery hearts and continue cooking for another 6 minutes, until onion is caramelized.
  3. Increase heat to high and add roasted Brussels sprouts, sweet potatoes, grated apple and thyme. Season with salt and pepper and continue cooking for 3 to 4 minutes until heated thoroughly. Serve immediately.
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Brussels Sprouts, Apple and Sweet Potato Hash Prep Time:20 minutes Cook time:50 minutes Serves: 6
Nutrition facts: 100 Calories, 4.5 grams fat
Ingredients: 1/2 pound DOLE® Brussels Sprouts, quartered through the stem , 1 large DOLE Sweet Potato, peeled and cut into ½-inch pieces , 2 tablespoons olive oil, divided , 1 large DOLE Onion, peeled and cut into ¼-inch slices , 1/2 cup thinly sliced DOLE Premium Celery Hearts , 1 tablespoon chopped fresh thyme , 1 Gala apple, peeled and grated ,  Salt and ground black pepper to taste, Directions:Preheat oven to 425°F. Toss Brussels sprouts and sweet potatoes in 1 tablespoon olive oil and arrange on baking pan. Roast 20 minutes. Remove and set aside.Meanwhile heat 1 tablespoon olive oil in a skillet over medium low heat and cook the onion slowly 8 minutes. Add celery hearts and continue cooking for another 6 minutes, until onion is caramelized.Increase heat to high and add roasted Brussels sprouts, sweet potatoes, grated apple and thyme. Season with salt and pepper and continue cooking for 3 to 4 minutes until heated thoroughly. Serve immediately.