Oven-Roasted Sweet Potato and Brussels Sprouts Hash with Bacon

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

A savory Whole30 breakfast hash featuring caramelized sweet potatoes, crispy Brussels sprouts, and smoky bacon for a satisfying start to your day. This recipe (whole30, gluten free), ready in about 45 minutes, combines sweet potatoes, Brussels sprouts, bacon slices 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.

Ingredients

• 2 medium (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
• 3 cups, trimmed and halved Brussels sprouts
• 6 slices, chopped bacon slices
• 3 tbsp olive oil
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 1 tbsp, finely chopped fresh rosemary
• 1 small, diced yellow onion
• 2, minced garlic cloves

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.