Festive Roasted Potato and Brussels Sprout Hash
A vibrant, caramelized side dish that combines crispy-edged roasted potatoes and brussels sprouts with sweet shallots and a tangy balsamic glaze. Fresh thyme and garlic add aromatic depth, while finishing with a drizzle of good olive oil and coarse salt creates a dish that's equally at home on a weeknight table or a holiday spread.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 5 min
- Total
- 55 min
- Makes
- 4 servings (about 1.5 cups per person)
Steps
Before you start
- Preheat your oven to 425°F (220°C)
- Trim brussels sprouts and pat completely dry with paper towels to ensure they crisp up
- Cut potatoes into ½-inch (1 cm) cubes so they cook evenly with the brussels sprouts
Toss vegetables with oil and seasonings
- In a large bowl, combine the potatoes, brussels sprouts, shallots, and garlic.
- Drizzle with 3 tablespoons olive oil, then add the stripped thyme leaves, ¾ teaspoon sea salt, and ½ teaspoon black pepper.
- Toss everything together until the vegetables are evenly coated and the seasonings are distributed throughout.
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Ready when: vegetables are evenly coated and glossy
Tip: Don't skip the drying step for brussels sprouts; moisture prevents caramelization.
Spread on baking sheet and roastOven 425°F / 220°C
- Spread the vegetable mixture in a single layer on a large rimmed baking sheet, with the brussels sprout halves cut-side down.
- This allows them to caramelize directly against the hot pan.
- Transfer to the preheated 425°F (220°C) oven and roast for 25 minutes without stirring.
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Ready when: brussels sprouts are golden brown on the cut side
Tip: Arrange sprouts cut-side down for maximum browning and crispiness.
Stir and continue roastingOven 425°F / 220°C
- Remove the baking sheet from the oven and stir the vegetables, scraping up any browned bits from the pan.
- Spread everything out again in as close to a single layer as possible.
- Return to the 425°F (220°C) oven and roast for an additional 8–10 minutes, until potatoes are tender when pierced with a fork and brussels sprout edges are very crispy and dark.
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Ready when: potatoes are fork-tender and brussels sprout leaves are dark and crispy
Tip: Don't skip the stirring step; it ensures even cooking and prevents sticking.
Add balsamic glaze
- Remove the baking sheet from the oven and immediately drizzle the balsamic vinegar over the hot vegetables.
- Toss gently but thoroughly to distribute the vinegar, which will slightly reduce on the residual heat and coat everything with a glossy sheen.
- The balsamic will pick up any caramelized bits from the pan.
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Ready when: vegetables are evenly coated with a shiny glaze
Tip: Add the balsamic while the pan is still hot so it reduces slightly and clings to the vegetables.
Finish and rest
- Drizzle the remaining ½ tablespoon of extra-virgin olive oil over the hash.
- Taste and adjust the seasoning with a pinch more sea salt and freshly ground black pepper if needed.
- Let the hash rest on the warm baking sheet for 5 minutes before serving.
- This allows flavors to meld and ensures the vegetables stay warm.
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Tip: The finishing drizzle of extra-virgin oil adds a fresh, fruity note that brightens the roasted flavors.
Good to know
Tips
- For the best caramelization, don't crowd the baking sheet; if your sheet is small or vegetables are tightly packed, use two sheets and divide the oil and seasonings between them.
- Yukon gold potatoes hold their shape and have a naturally buttery flavor, but russet potatoes work fine too—they'll be fluffier inside.
- Taste a potato and a brussels sprout piece to ensure both are done; potatoes take longer than you might think, so err on the side of overcooking slightly rather than serving hard vegetables.
- This hash pairs beautifully with roasted chicken, turkey, or pork, and also works as a vegetarian main course topped with a fried or poached egg.
Make ahead
Vegetables can be cut up to 4 hours ahead and stored in an airtight container in the refrigerator. Do not toss with oil until just before roasting, or they will release moisture and won't crisp properly.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10–12 minutes until warmed through, or in a skillet over medium heat for 5–7 minutes, stirring occasionally. Do not microwave, as it softens the crispy edges.
Substitutions
- fresh brussels sprouts → cauliflower florets or broccoli florets (cut to similar size). Use the same weight; roast for the same time. Cauliflower may brown more quickly, so check at 20 minutes.
- Yukon gold potatoes, unpeeled → sweet potatoes or a mix of fingerling potatoes. Sweet potatoes will caramelize faster and be softer; check for tenderness at 25 minutes. Fingerlings may take slightly longer.
- balsamic vinegar → red wine vinegar or apple cider vinegar. Use 1½ tablespoons of either vinegar for a lighter, tangier glaze. The dish will be less sweet.
- fresh thyme sprigs → 1 teaspoon dried thyme or ½ teaspoon dried rosemary. Dried herbs are more concentrated; use half the amount. Add at the same stage as fresh thyme.
