How do I keep this recipe gluten-free?

Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.

Can I adjust the main ingredients?

Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.

How do I serve it with mixed-diet family?

Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.

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Family-Friendly

Gluten-Free Whole30 Roasted Brussels Sprouts and Sweet Potato Hash

Name: Gluten-Free Whole30 Roasted Brussels Sprouts and Sweet Potato Hash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: American-inspired
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 2 medium sweet potatoes (about 1 lb), peeled and diced into 1/2-inch cubes; 2 tablespoons avocado oil or olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon sea salt, adjust to taste; 1/4 teaspoon freshly ground black pepper; Fresh parsley, chopped, for garnish (optional); Red pepper flakes (optional, for a subtle heat)

By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 24, 2026 · Updated Jul 7, 2026

American-inspired 35 mins glutenfreewhole30familymeallowcarbsidedisheasyhealthyquickrecipesbudgetfriendlyseasonal

Enjoy this quick and easy gluten-free, Whole30-friendly roasted Brussels sprouts and sweet potato hash. It's a healthy, low-carb, budget-friendly, and family-friendly side dish perfect for any seasonal meal. This comforting recipe features roasted vegetables seasoned with smoked paprika and cumin for a flavorful and wholesome addition to breakfast, lunch, or dinner.

Gluten-Free Whole30 Roasted Brussels Sprouts and Sweet Potato Hash

Prep 10 min

Cook 25 min

Total 35 min

Servings 6

Difficulty easy

Cuisine American-inspired

Ingredients

Servings 6

1 lb Brussels sprouts, trimmed and halved
2 medium sweet potatoes (about 1 lb), peeled and diced into 1/2-inch cubes
2 tablespoons avocado oil or olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon sea salt, adjust to taste
1/4 teaspoon freshly ground black pepper
Fresh parsley, chopped, for garnish (optional)
Red pepper flakes (optional, for a subtle heat)

FreeFlourish Gluten-Free Whole30 Roasted Brussels Sprouts and Sweet Potato Hash ingredients

Instructions

Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper or lightly grease it with oil.
In a large bowl, combine the halved Brussels sprouts, diced sweet potatoes, and diced onion. Add minced garlic, smoked paprika, ground cumin, sea salt, and black pepper.
Drizzle the avocado oil over the vegetable mixture. Toss everything together thoroughly until all the veggies are evenly coated with oil and spices.
Spread the vegetable mixture evenly in a single layer on the prepared baking sheet. Avoid overcrowding to ensure proper roasting and caramelization.
Place the baking sheet in the preheated oven and roast for about 20 to 25 minutes, stirring or flipping halfway through to ensure even browning. The Brussels sprouts should be crispy on the edges and the sweet potatoes tender.
Once roasted, remove the hash from the oven. Taste and adjust seasoning if needed. Optionally sprinkle with red pepper flakes for some heat and chopped fresh parsley for a fresh finish.
Serve warm as a flavorful side dish alongside your favorite protein for a complete family-friendly meal.

FreeFlourish Gluten-Free Whole30 Roasted Brussels Sprouts and Sweet Potato Hash finished dish

Tips

Allergen Overlap Note

Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces and dedicated utensils when preparing Gluten-Free Whole30 Roasted Brussels Sprouts and Sweet Potato Hash for someone with celiac disease.

Texture Expectations

Gluten-Free Whole30 Roasted Brussels Sprouts and Sweet Potato Hash should keep the intended servings texture when cooked and plated carefully.

Dining With Non-GF Family Note

Prepare and serve on a dedicated gluten-free surface first, then keep any shared side dishes separate with dedicated serving utensils.

Frequently Asked Questions

Can I make Gluten-Free Whole30 Roasted Brussels Sprouts and Sweet Potato Hash ahead?: Yes. Prepare components early, then store and reheat according to the storage guidance so the texture stays close to fresh.
How do I keep this recipe gluten-free?: Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
Can I adjust the main ingredients?: Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.
How do I serve it with mixed-diet family?: Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.

Ingredient Replacements

Fresh parsley: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
Red pepper flakes (optional: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
main vegetable: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
protein: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
seasoning: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.

Storage and Reheating

Cool completely before covering. Refrigerate leftovers for up to 4 days, or freeze for later use. Reheat slowly to keep texture closer to fresh.

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Gluten-Free Whole30 Roasted Brussels Sprouts and Sweet Potato Hash

Recipe Details

Ingredients

Instructions