Recipes - Sweet Potato & Brussels Skillet

Recipes - Sweet Potato & Brussels Skillet

Brussels

Recipes - Sweet Potato & Brussels Skillet

sweet potato & brussels skillet

 

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Author: Jeanine Donofrio

Ingredients

• about 8 brussels sprouts, thinly sliced
• olive oil
• butter or olive oil
• ½ a medium sweet potato, diced small
• balsamic vinegar
• 1 cup chopped mushrooms, optional
• 1 clove garlic, minced
• 2-3 chopped scallions, white and green parts
• 2-4 eggs (depends on how many you want per person)
• pinch of red pepper flakes, optional
• salt & pepper
• optional on the side: toast, dollop of greek yogurt with lemon

Instructions

1. Preheat oven to 400 degrees.
2. Heat a large skillet (cast iron or just a regular skillet), over medium heat. Coat the bottom with a little butter. Add brussels sprout slices and a pinch of salt. Let them cook on each side for about 2-3 minutes per side, or until they start to become golden brown on both sides (it's ok if a few of the loose pieces char a little). Remove them from the pan and just set them aside on a plate.
3. Add some olive oil to the pan, followed by the sweet potato cubes and another few pinches of salt & pepper. Leave them alone for a few minutes to develop a char on one side (about 5-8 minutes). Stir them and splash with balsamic vinegar. Add the garlic and mushrooms (if using) and continue cooking for another 5-10 minutes or so (if they're burning turn the heat down). Add approx. ¼ cup water to the pan and pop it in the oven until the potatoes are finished cooking (10-15 minutes, taste test a piece to check).
4. Remove from oven, toss the brussels sprouts on top. Stir in the scallions and a few red pepper flakes. Taste & adjust seasonings.
5. In a separate pan, cook your sunny side up eggs.
6. Plate the potato/brussels sprouts on individual plates (I served mine in individual mini-skillets) and top with an egg, a pinch of salt & pepper.

Nutrition Information

Serving size: 2

Source : Here