Preheat oven to 400 degrees.
Using a vegetable peeler, peel the outside of the sweet potato. Cut the sweet potato into cubes. Half the brussel sprouts and remove the stems. Place the sweet potatoes and brussel sprouts on a baking dish with ~2 tbsp of avocado oil and season with salt and pepper. Cook for ~35 minutes or until the potatoes are soft with crispy edges and the brussel sprouts are crispy. Alternatively, cook in the air fryer for ~20 mins.
Cut the honey crisp apple into small slices. In a frying pan, saute the apple slices in 1 tbsp of coconut oil and cinnamon. Cook until the apple slices have softened and become fragrant.
Remove the apple slices from the pan and place off to the side. In the same pan, add the nuts and cook on low heat until the nuts begin to darken and appear “toasty.”
Combine the brussel sprouts, sweet potatoes, apples, and nuts into a bowl and mix together. Place a portion of the vegetable hash on a plate and enjoy!