Sweet Potato & Brussels Skillet Recipe
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Category: |
Category: |
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Ingredients: |
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
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Directions: |
Directions:Preheat oven to 400 degrees.
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.
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).
Remove from oven, toss the brussels sprouts on top. Stir in the scallions and a few red pepper flakes. Taste & adjust seasonings.
In a separate pan, cook your sunny side up eggs.
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. |
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Number Of
Servings: |
Number Of
Servings:2 |
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