Conecuh, Sweet Potato & Brussels Sprouts Hash
Recipe courtesy of Chef Will Hughes of Provision Fairhope
SERVES 6 – 8
Ingredients
12 ounces Conecuh sausage, cut into 1-inch chunks
1 pound large Brussels sprouts, quartered or halved
1 medium-sized sweet potato, cut into 1⁄2-inch cubes
1 large yellow onion, cut into 8 wedges
3 tablespoons olive oil
salt and freshly ground black pepper, to taste
1 teaspoon dried Italian seasoning
1⁄2 teaspoon dried thyme
1⁄2 teaspoon dried oregano
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
Directions
1. Preheat oven to 400 degrees. Spray a large-rimmed baking sheet with cooking oil. Add cut sausages, Brussels sprouts, sweet potatoes and onions to the sheet pan. Drizzle with olive oil and season with all seasonings. Stir until everything is well combined.
2. Spread ingredients evenly on the pan which will ensure roasting and not steaming. Bake for 15 minutes. Stir and continue to bake for 15 minutes more, or until veggies are tender. Remove from oven and serve.
