Roasted sweet potato and Brussels sprouts hash

This Monday, Oct. 16, 2017 shows roasted sweet potato and Brussels sprouts hash in Bethesda, Md. This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)This Monday, Oct. 16, 2017 shows roasted sweet potato and Brussels sprouts hash in Bethesda, Md. This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)

Start to Finish: 40 minutes.

Yield: 6 servings

3/4 pound medium-sized Brussels sprouts, trimmed and halved, about 2 cups

1 medium sweet potato, peeled and cut into 3/4-inch cubes, about 11/2 cups

1 medium granny smith (or other tart) apple, peeled and cut into 3/4-inch cubes, about 1 cup

1/2 cup whole garlic cloves, peeled

2 thick-cut slices bacon, cut into 1/2-inch pieces

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon smoked paprika

1/4 teaspoon smoked turmeric (optional)

1/2 teaspoon kosher salt

chopped fresh chives and rosemary for garnish (optional)

Preheat the oven to 400 F. In a large bowl, mix together all the ingredients except the chives and rosemary, and stir until vegetables are coated evenly with olive oil and spices. Cover a baking sheet with parchment paper and spread the mixture out into a single layer. Bake until sweet potato, Brussels sprouts and garlic are tender and golden brown, about 30 minutes, stirring halfway through cook time. Sprinkle with fresh herbs if desired and serve.

Nutrition information per serving: 114 calories; 36 calories from fat; 4 g fat (1 g saturated; 0 g trans fats); 3 mg cholesterol; 242 mg sodium; 18 g carbohydrate; 3 g fiber; 5 g sugar; 3 g protein.

Melissa d’Arabian, Associated Press