with Roasted Sweet Potatoes and Brussels Sprouts
If you are looking for a hearty and comforting carb-smart meal, you found it! Mexican-seasoned sweet potatoes, roasted Brussels sprouts, red onions and sweet bell peppers unite to create heaven on a plate. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Sweet potato • Brussels sprouts • Sweet bell pepper • Red onion • Grade A egg • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
Allergens
Utensils
Tags
Egg
2 unit(s)
Sweet Potato
1 unit(s)
Brussels Sprouts
170 g
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Lemon
0.5 unit(s)
Cilantro
7 g
Feta Cheese, crumbled
0.25 cup
Mayonnaise
4 tbsp
Mexican Seasoning
8 g
Sugar
0.25 tsp
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then cut sweet potatoes into 1/2-inch pieces.
- Discard outer leaves from Brussels sprouts, then trim and discard stem ends. Halve Brussels sprouts (if larger, quarter them).
- In a large bowl, toss together sweet potatoes, Brussels sprouts, 1 tbsp oil and half the Mexican Seasoning. Season with pepper, then toss to coat.
- On a parchment-lined baking sheet, arrange sweet potatoes and Brussels sprouts. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Roast in the middle of the oven for 16-22 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, peel, then cut onion into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring occasionally, until tender. Season with salt, pepper and remaining Mexican Seasoning.
- Transfer veggies to a plate, then cover to keep warm.
- Carefully rinse and wipe the pan clean.
- Meanwhile, zest, then juice half the lemon (whole lemon for 4 servings).
- In a small bowl, combine mayo, 1 tsp (2 tsp) water, 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tsp (1 tsp) lemon zest. Season with salt and pepper, then stir to combine.
- Finely chop cilantro.
- Reheat the same pan (from step 3) over medium.
- When hot, add 1/2 tbsp oil, then crack in eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: The yolks will still be runny.
Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)
- To the baking sheet with sweet potatoes and Brussels sprouts, add onions and peppers, then toss to combine.
- Divide hash between plates. Top with fried eggs, then drizzle lemon mayo over top.
- Sprinkle with cilantro and feta.
600
kcal
Calories
45
g
Fat
8
g
Saturated Fat
39
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
15
g
Protein
230
mg
Cholesterol
870
mg
Sodium
0.2
g
Trans Fat
1000
mg
Potassium
225
mg
Calcium
3.5
mg
Iron
with Roasted Potatoes, Brussels Sprouts and Lemon-Mayo Drizzle
with Roasted Sweet Potatoes and Brussels Sprouts
