Sheet pan meals are a time saver and this Sheet Pan Sweet Potato Hash With Eggs recipe is no exception. This is a savory twist on the classic eggs and potatoes bake, perfect for breakfast or dinner.
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This Sheet Pan Sweet Potato Hash With Eggs delivers a gorgeous display of color thanks to the rich orange of the sweet potatoes, the purple and red of the potatoes and onions, and the vibrant green of the Brussels sprouts.
Nestled among the lightly seasoned veggies are the perfectly yolked eggs, all roasted on a sheet pan to bring out the savory flavor of each ingredient.
Consider using two half baking sheets or a larger three-quarter size sheet pans to allow enough room to spread the vegetables out in a single layer without overcrowding. This will allow them to roast evenly without steaming.
I also recommend using baking mats on the sheet pan instead of parchment paper for this recipe. Not only will everything roast more evenly and not burn, but it makes clean up a breeze ~ win-win!
Perfect egg yolk tip: crack each egg into a small bowl to ensure that the yolk is firm and remains intact, then carefully transfer onto the sheet pan. Repeat this process, one egg at a time, until all eggs are on the pan.
2 large sweet potatoes, peeled and cut into chunks
1 lb. small purple potatoes, cut in half
8 oz. Brussels sprouts, cut in half 1 large red onion, roughly chopped
3-4 cloves fresh garlic, minced 1 t. onion powder
3 T. extra virgin olive oil
6 large eggs
Sea salt and black pepper, to taste
Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a silicone baking mat. If using parchment paper, lightly spray with non-stick cooking spray. Set aside.
In a large mixing bowl, toss sweet potatoes, purple potatoes, Brussels sprouts, red onion, garlic, onion powder, and olive oil until vegetables are well coated. Season with salt and black pepper, to taste.
Spread the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding and roast in pre-heated oven for 8-10 minutes. Stir vegetables and continue roasting another 8-10 minutes, or until sweet potatoes are fork tender.
Remove sheet pan from oven and create 6 round, evenly spaced openings among the vegetables. Carefully pour an egg into each opening, keeping the yolk intact. Season with additional salt and pepper, if desired, and return pan to the oven.
Bake for 6-8 minutes, or until the egg whites are set and the yolks reach the desired level of doneness.
Remove sheet pan from oven and serve immediately. Enjoy!
This Easy No Mayo Potato Salad Recipe is will become a favorite at your next picnic, BBQ or potluck.
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This potato salad is elevated by the spicy addition of Dijon mustard. Sour cream replaces the mayonnaise and the addition of egg, celery, green onions and dill pickle make this a zesty potato salad worthy of your next gathering.
You can use any type of potato and this salad will turn out fabulous. Here, I used Yukon Gold potatoes because that’s what I had on hand. I like to peel my potatoes, although that’s not necessary if you like the skins on. Sometimes I do a rough peel and leave a bit of skin on; totally up to you.
Boil the potatoes until they are almost tender. Don’t over boil because then the potatoes absorb too much water and become mushy when you go to mix the salad, no matter how gently you do it. Once the potatoes are just this side of tender, remove from the heat, drain well and let cool completely. Sometimes I help this process along by putting the bowl/colander in the fridge until I’m ready to add the other ingredients and mix it together. That said, this salad is also tasty served warm.
Mayo is replaced by full fat sour cream. You can also use plain Greek yogurt, or a mix of the two. I tend to like the full fat sour cream because it has a rich flavor and is creamier than the yogurt. Note: don’t use fat-free sour cream. You need the fat and creaminess to make this really work.
The zest comes in with the Dijon mustard. Here’s my favorite. And I don’t skimp on this! This is totally up to your taste preference, but I always tend to add a dollop more because the potatoes are such a blank canvas that I need that extra dollop to really make these zing!
Hard boiled eggs, celery, a little green onion, dill pickles and Himalayan sea salt round out the flavors. Zesty!
While water is coming to a boil, peel and chop potatoes into small-medium cubes. Add to boiling water and cook until almost tender. Do not over boil as the potatoes will hold too much water and turn to mush when you go to assemble the salad.
Drain potatoes well and let them cool for a bit before moving forward with the recipe, unless you are serving your salad warm.
Place the potatoes in a large mixing bowl.
Add salt, sour cream and Dijon mustard. Using a large spoon, very lightly mix, taking care not to mush or break the potatoes.
Add most of the hard-boiled eggs, celery, dill pickle and green onions (reserving the rest for garnish on the top) and lightly toss to combine.
Transfer to serving bowl and garnish the top with the remaining ingredients.
Serve warm or chill the salad, covered, in the fridge until ready to serve.
This savory Stuffed Butternut Squash with Apple, Sausage and Portobello is a must-have dish for your Thanksgiving and Christmas holiday table.
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During fall in the US, butternut squash is a stable in most grocery stores. This stuffed butternut squash with apple, sausage and portobello is a fun way to prepare it. Here, you use the crater that’s left when you scoop out the seeds and “meat” as a vessel to stuff with a savory mix of spicy sausage and sage. The combination of sausage, meaty Portobello mushrooms, sweet apples and crunchy walnuts rounds out the flavor of this dish. You can use this as a hearty side dish or even a main meal.
The trick is to buy a large enough butternut that you have a deep enough vessel for all that delicious sausage and apple stuffing. Once you remove the seeds, just pop both sections of the butternut squash into the oven and bake until tender. Depending on the size of the squash, this could take about 45 minutes. While the squash is baking, prepare the sausage mixture and set aside. Once the squash is finished baking and the flesh is tender, just remove a bit more of the flesh to make a larger cavity for all that yummy meat mixture. Add the scooped flesh to the sausage mixture, stir to combine, and then fill the butternut sections with all that delicious goodness.
Top it with a little grated Parmesan cheese and pop it back in the oven to bake for another 25 minutes. Again, you can use this as a main meal or a side dish. It makes a lovely presentation, so choose a large enough dish and/or platter(s) on which to serve. Enjoy!
Stuffed Butternut Squash with Apple, Sausage and Portobello
Author: Zesty Olive
2 butternut squash, cut in half, seeds and pulp removed 2 T. olive oil
1 lb. spicy Italian pork sausage
3-4 cloves fresh garlic, peeled and finely minced
½ red onion, chopped
1 ½ cup baby Portobello mushrooms, cleaned and sliced
2 T. fresh sage leaves, julienned
2 medium apples, peeled, cored, and chopped into small chunks 2 t. ground cinnamon
4 oz. chopped walnuts
3 T. cold butter, cut into small chunks
2 T. brown sugar (optional)
Parmesan cheese, freshly grated
Fresh parsley, chopped for garnish (optional) salt and pepper, to taste
Preheat oven to 375 degrees.
Spray two 13 x 9” glass baking dishes with non-stick cooking spray. Place butternut squash halves in glass dishes, cut side up. Brush exposed edges lightly with olive oil.
Place both dishes in oven on middle rack at 375 degrees. Bake until soft enough to scoop out interior with a spoon, approximately 45 – 50 minutes. (Actual baking time will vary depending on individual oven temperature, size of squash and how ripe it is).
While the squash are baking, add sausage to a large skillet and cook over medium-high heat. While the sausage is cooking, break it into small pieces with a spatula or wooden spoon.
After sausage is mostly browned, add garlic, red onion and chopped mushrooms to the skillet and cook over medium heat for several minutes until the mushrooms are soft, stirring occasionally.
Add fresh sage, chopped apples, and cinnamon to pan. Continue cooking over medium heat for 2 to 3 minutes or until apples become soft, stirring occasionally.
Remove from heat and if necessary, drain excess liquid from skillet. Stir in chopped walnuts and season mixture with salt and pepper to taste.
When ready, remove squash from oven and allow to cool slightly. Reduce oven temperature to 350 degrees.
Remove squash one at a time from hot glass baking dish and place on a cutting board. With a sharp knife, trace a ½” inch border around the perimeter of each squash. Scoop out all of the squash inside the border and reserve the cooked flesh in a large bowl. Be careful not to puncture the exterior of the squash skin during this process.
When finished, return each empty squash shell to the baking dish.
Cut the cooked squash that you just scooped out into bite-sized chunks and add it to sausage mixture. Gently fold mixture together until all ingredients are thoroughly combined.
Spoon sausage mixture into empty squash cavities and top each with chunks of butter, brown sugar (if desired) and freshly grated Parmesan cheese.
Place in 350-degree oven and bake for 25-30 minutes or until filling is nicely browned. Remove from oven and top with additional Parmesan cheese and chopped fresh parsley, if desired. Serve immediately while hot.
Bacon Brussels Sprouts Au Gratin makes a perfect holiday side dish for Thanksgiving and Christmas. This zesty recipe combines Brussels sprouts with two cheeses, bacon, garlic, yummy cream and a topping of breadcrumbs, which can be gluten-free if you need it to be!
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For some reason, some people don’t care for Brussels Sprouts. I’m not one of them! I love them prepared just about any way. For years, my go to sprouts recipe was my Roasted Brussels Sprouts with Balsamic Vinegar and Parmesan Cheese, which is amazing, but I think this one may be my new favorite! I bet this recipe will make the haters change their minds about Brussels Sprouts! Test it out during the holidays and report back.
It’s really easy to put this together. Trim and boil the Brussels Sprouts, drain them, rough chop them and add them to a buttered baking dish, like this one:
Season them with salt, pepper and garlic powder; add cream, crumbled bacon, the two cheeses, and top it with breadcrumbs. Use gluten-free breadcrumbs if you need to – I did. I just added a few slices of gluten-free bread to my Vitamix, hit the button, and instant breadcrumbs!
Bake it, plate it, add remaining bacon crumbles for extra goodness and boom! Yumminess served!
Bacon Brussels Sprouts Au Gratin makes a perfect holiday side dish for Thanksgiving and Christmas.
Author: Zesty Olive
2 Tablespoons unsalted butter, cut into pieces, plus more for the dish
1 pound Brussels sprouts, outer leaves and stems removed
½ cup heavy cream
½ cup grated cheddar cheese
½ cup freshly grated Parmesan cheese
½ cup breadcrumbs (use gluten-free, if you need to)
6 slices bacon, fully cooked and crumbled
¼ tsp garlic powder (or more to taste)
Himalayan Sea salt, to taste
Freshly ground pepper, to taste
Preheat the oven to 400° F and butter a 2-quart baking dish.
Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
Drain the Brussels sprouts well and let cool for a few minutes before attempting to chop.
Once cooled, coarsely chop the Brussels Sprouts.
Add the Brussels Sprouts to the prepared baking dish and toss with salt, pepper and garlic powder to taste. Sprinkle in ¾ of the bacon crumbs (reserving the rest for garnish) and spread mixture out evenly in dish.
Pour the cream on top, then sprinkle in this order: cheddar cheese, Parmesan cheese and breadcrumbs. Dot the with the butter pieces.
Cover with foil and bake for 15 minutes. Uncover and bake for approx. 10 more minutes or until top is golden brown.