For me, cooking inspiration can come from a variety of sources. Whether I’m watching food TV or reading a magazine or cookbook, I’m always looking for different takes on ingredients and new ways to cook with them. One of the best sources of my inspiration comes from restaurant menus. Recently, I visited a newly opened restaurant in Savannah, East End Provisions. They’re all about regionally sourced ingredients, and if you’ve followed me for any length of time, you know that’s right up my alley! I love eating seasonally and supporting the local food movement, and recognizing restaurants who do the same.
Right now in Southeast Georgia, one visit to your local farmers market will tell you exactly what’s in season. You can find mounds of Brussels sprouts and sweet potatoes, strawberries and more. So, during my lunchtime visit to East End Provisions, I opted for the Hunter Cattle Sausage Roll with Sweet Potato and Brussels Sprout Hash. Served on a soft Hawaiian BBQ bun, the award-winning sausage was hot and complemented perfectly by pickled cabbage and caramelized onions. The Sweet Potato and Brussels Sprout Hash was a winning side dish, and I loved it so much that I recreated it at home. Today, I’ll show you how I did it. Thanks for the inventive take on this dish, East End!
Be sure to spread everything out in a single layer; otherwise your vegetables will be steamed instead of roasted.
I usually roast Brussels sprouts with bacon and top them off with fresh Parmesan cheese. That’s one fantastic way to eat them! Adding sweet potatoes is a delightful addition to these little cabbage-like delicacies. If you’ve never had Brussels sprouts, or if you’ve had them and don’t like them, that’s because you’ve had them boiled, which is the most FLAVORLESS way to cook anything. I plead with you to try this recipe. It’s smoky, sweet, a little salty and oh so satisfyingly SOME KINDA GOOD!
For a hint of freshness, I topped off the finished dish with a little fresh basil from my herb garden.
Sweet Potato and Brussels Sprout Hash
1 pound local Brussels Sprouts, stems trimmed and halved
1 large sweet potato, peeled and cubed
3 slices of hardwood-smoked thick sliced bacon, diced
Salt and Pepper to taste
2 Tablespoons Olive Oil
Fresh Basil, optional
Preheat oven to 425 degrees. On a large baking sheet in a single layer, spread Brussels sprouts and sweet potatoes out. Sprinkle evenly with raw bacon pieces. Drizzle with oil and season generously with salt and pepper. With clean hands, toss everything together, shaking the pan to make sure all the vegetables remain in a single layer. Roast in the oven for 20-25 minutes, until Brussels sprouts begin to brown and crisp up. Transfer to a serving dish and garnish with fresh basil. Serve warm.
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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.
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