Smoky Beef and Brussels Sprouts Kebabs with Sweet Potato Hash Browns
Smoky Beef and Brussels Sprouts Kebabs with Sweet Potato Hash Browns 1 1/4 lbs beef sirloin, cut into 1 1/2-inch pieces1 tsp smoked paprika1 tsp coarse black pepper, divided 1/4 cup WHOLE30 Creamy Balsamic Vinaigrette12 oz Brussels sprouts, trimmed, halved if large2 tbsp extra-virgin olive oil2 cloves garlic, minced1 tsp coarse saltFor the Sweet Potato Hash Browns1/2 jalapeño, seeded if desired2 scallions, root ends trimmed and chopped into 2-inch pieces12 oz sweet potatoes4 tbsp extra-virgin olive oil1/2 tsp coarse salt1/2 tsp coarse black pepper MAKE the Kebabs: In a large plastic resealable bag, combine the beef with smoked paprika and black pepper.