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Gluten-Free Roasted Brussels Sprouts and Sweet Potato Hash

Name: Gluten-Free 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 Editorial TeamPublished Apr 24, 2026 | Updated Jul 7, 2026

American-inspired 35 mins glutenfreefamilymeallowcarbsidedisheasyquickrecipesbudgetfriendlyseasonal

Gluten-Free Roasted Brussels Sprouts and Sweet Potato Hash with measured ingredients, 35-minute timing, 6-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

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.