Gone are the days of soggy, smelly, and bland brussels sprouts. In the last few decades brussels sprouts have gone from a dreaded vegetable to a hot selling menu item at high quality restaurants.
This recipe takes a traditional roasting method and elevates the brussels sprouts with sweet chili sauce and other delicious flavors. This recipe comes together in less than 20 minutes and pairs well with a variety of entrees.
We LOVE roasted vegetables in the Comer household. The first dinner William and I made together after “McFly” arrived was pan seared Salmon with smashed potatoes and roasted brussels sprouts. The meal was delicious – we devoured the salmon but had some veggies leftover.
I woke up the next morning and really didn’t want soggy cereal and that’s when this “recipe” came to mind! I used leftover potatoes and brussels sprouts to come up with a hearty and delicious breakfast hash.
To make this hash you really just need four components.