I am not sure about you, but when I was younger I absolutely despised Brussel sprouts. It was just something about them that made me yell out YUCK!! It wasn’t until I got older that I found out they are so many different ways to prepare and season foods that you can enjoy, when normally you would shy away.
I can now either have Brussel spouts but they HAVE to be steamed or baked with the right seasonings for me to have it on my plate.
Got this recipe from none other than Registered Dietitian, Molly Linek. Check it out!
● 1 large sweet potato (cut into 1/2-inch cubes)
● 2 tablespoons olive oil
● Salt and pepper
● 1/2 pound Brussels sprouts (trimmed and cut in half)
● 1/2 onion (large diced)
● 1/2 bell pepper (large diced)
● 1 teaspoon smoked paprika
● 1/2 teaspoon ground cumin
● 1 pinch cayenne pepper
● 4 garlic cloves (roughly chopped)
● 4 large eggs
1. Preheat the oven to 425 F.
2. Cut Dice sweet potatoes and toss with 1 tablespoon olive oil salt and pepper. Spread in a single layer on a large baking sheet and Roast for 20 minutes.
3. Toss the trimmed Brussels sprouts, onion and bell pepper in 1 tablespoon of olive, paprika, cumin and cayenne pepper, salt and pepper.
4. Add to the sweet potatoes. Roast for another 15 more minutes, or until the potatoes are tender and and the sprouts are browned.
5. Reduce the oven temperature to 400 F.
6. Remove potatoes and brussel sprouts from oven. Add garlic and vegetables to a greased baking dish or cast iron skillet.
7. Crack each egg on top of the veggies. Season with salt and pepper.
8. Bake for about 15 minutes, or until the whites are set but the yolks are runny.