Oven-Roasted Sweet Potato and Brussels Sprouts Hash with Bacon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory Whole30 breakfast hash featuring caramelized sweet potatoes, crispy Brussels sprouts, and smoky bacon for a satisfying start to your day. This breakfast (whole30, gluten free) ready in about 45 minutes combines trimmed and halved Brussels sprouts, chopped bacon slices, olive oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 450 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. On a large baking sheet, toss 2 medium peeled and diced sweet potatoes (1/2-inch cubes) and 3 cups halved Brussels sprouts with 3 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and 1 tbsp finely chopped fresh rosemary. Spread evenly and roast for 20 minutes.
  2. Step 2: While vegetables roast, cook 6 chopped bacon slices in a large skillet over medium heat until crisp, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, reserving bacon fat.
  3. Step 3: To the same skillet with bacon fat, add 1 small diced yellow onion and 2 minced garlic cloves. Sauté over medium heat for 3-4 minutes until translucent and fragrant.
  4. Step 4: Add the roasted sweet potatoes and Brussels sprouts to the skillet with onions and garlic, along with the cooked bacon. Toss gently and cook for an additional 5 minutes over medium heat until edges are crispy and everything is heated through.
  5. Step 5: Season with remaining 1/2 tsp sea salt and 1/2 tsp black pepper to taste. Serve warm for breakfast or brunch.

Frequently asked questions

How long does Oven-Roasted Sweet Potato and Brussels Sprouts Hash with Bacon take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Oven-Roasted Sweet Potato and Brussels Sprouts Hash with Bacon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Oven-Roasted Sweet Potato and Brussels Sprouts Hash with Bacon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Sweet Potato and Brussels Sprouts Hash with Bacon for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Roasted Sweet Potato and Brussels Sprouts Hash with Bacon whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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