Today I want to share about a quick and healthy meal using sweet potatoes and brussels sprouts, but I feel like it has been forever since we’ve gotten to chat! Oh wait, it sort of has. I know there’s been some fun stuff over the past week (like the chance to win $1000—you can still enter here!) but I have my missed regular posts lately! I’ve had (several) really good reasons to step back a bit—and soon all shall be revealed! For now though, you’ll have to take my word when I say I have some really awesome upcoming projects to show you and also, can I please share that my house looks like a complete train wreck?
Anyways, even while you are drowning in an ocean of projects, you still have to eat. And since Scott and I just booked tickets to Europe for November (yay yay yay YAY YAY!) we are avoiding eating out as much as we can. So we’ve gotten creative with some quick meals that are full of vegetables and super tasty.
This one is perhaps my favorite new quick and healthy meal. It has some of my favorite vegetables—sweet potato and brussels sprouts topped with an egg with a perfect, runny yolk, served with a side of ketchup, just for kicks.
First, preheat your oven to 425 degrees. Rinse off your brussels sprouts and dry them. Then halve them and lay them on a roasting pan. You can coat lightly in olive oil if you want them to be a bit crisper, but I omitted. Once the oven is preheated, stick them in for about 30-40 minutes.
Then, wash your sweet potatoes. Since we prefer to leave the skins on, we make sure to give them a thorough scrubbing and rinsing. Dice your sweet potatoes into about 1-2” cubes. The smaller they are, the faster they will cook.
Cook them in a skillet with about a tbsp. full of olive oil to help them crisp up nicely. We always add a dash of red pepper flakes in ours, for a touch of heat.
As your potatoes are cooking, you’ll want to be close by and stir them around every so often so they don’t burn. Then, once your brussels are done cooking, you can add them into your sweet potato skillet and allow their flavors to mingle a bit over low heat.
While this is happening, it’s time to make your egg! I used to think runny yolks were so nasty. I was convinced I would get salmonella and die, but Scott convinced me to try it and I am totally hooked. I think a runny yolk works especially well in this recipe because it adds a bit of moisture to the vegetables. Heat up a separate pan on medium-high, and once it’s heated carefully crack your egg(s) over the center. Allow it to cook for about 45 seconds, then place a bowl carefully on top to allow the yolk to cook a bit for about 30 seconds. I’ve always used a metal bowl for this—glass or ceramic would make me a bit nervous! While your egg is cooking go ahead and divide the sweet potato/brussels mix onto two plates. Remove the egg bowl (be careful it’s hot!) and slide the eggs onto your plate over the sweet potato/brussels mixture.
Like I said earlier, we eat ours with ketchup. Because we are fancy.
Confession: Eggs and ketchup were one of my favorite foods as a kid.
Confession II: I still like them together.
Sweet potato-brussels hash with runny egg
About 12 brussels sprouts, rinsed and halved
2 sweet potatoes, scrubbed and cubed
1 tbsp olive oil (more optional)
1 tsp red pepper flakes
Preheat your oven to 425 degrees.
Once the oven is preheated, roast brussels sprouts for 30-40 minutes. (Optional-toss with olive oil before roasting).
Preheat a skillet over medium-high heat with 1 tbsp of olive oil. Cook sweet potatoes until soft, about 20-30 minutes.
Add 1 tsp of red pepper flakes.
When Brussels are roasted, add to sweet potatoes and continue to cook over low heat.
In a separate pan cook eggs over-easy (you can see my method above)
While your egg is cooking go ahead and divide the sweet potato/brussels mix onto two plates and top with cooked egg.