October 12, 2012 by booksandbruschetta
I don’t usually have much energy in the morning. I slump out of bed and into the kitchen looking for breakfast. There usually isn’t too much thought… grab some veggies, cheese, and eggs… throw it all in a pan… scramble until too hungry to wait any longer. Every once in a while I see some inspiration though. Something in the fridge or pantry moves me and I step outside of my scramble comfort zone. Today was one of those mornings. The leftover balsamic roasted brussels sprouts from last night’s dinner were speaking to me.
Good morning. Say hello to my sweet potato and brussels sprout hash. Brussels sprouts are a touchy topic. They get such a bad a rap and end up on the list of fall’s most underappreciated veggies list. I think that the problem is most people just don’t know that the best way to cook a brussels sprout is in the oven. You need to roast those little suckers until they are golden brown and flavorful. You take a mouthful and you get some soft leaves right alongside some crispy crunchy charred ones. YUM. Not only that, but brussels sprouts are a great source of Vitamins C and K!
I just threw this together, but feel free to add anything to it! Some pancetta or diced apples would be great in here!
Just for 1:
4 slices of sweet potato, diced
salt and pepper
8 or so roasted brussels sprouts, shredded or sliced thin
crushed red pepper
1 thick slice of tomato
Throw the sweet potato in a pan with a splash of olive oil over medium-high heat. Cook until tender, with a little crisp on the outside and season with salt and pepper. Throw in the brussels sprouts and let cook until warmed (they are already cooked so this won’t take too long). Sprinkle on some crushed red pepper for a little bite. Serve over a big slice of tomato with an over easy egg on top.
Calories 227 // Protein 11g // Carbohydrate 18g // Fiber 5g // Total Fat 14g // Sat Fat 3g // Mono Fat 5g // Poly Fat 5g // Cholesterol 208mg