Can you believe I STILL have sweet potatoes from my garden?! Whether it really was a good harvest or just the fact that I took 8 weeks off from cooking during my campaign, I am not sure. But here is what part of the harvest looked like.
We got some nice brussels sprouts this week, so I decided to make a roasted veggie and egg dish inspired by Ree Drummand’s Beautiful Brussels Sprouts.
Roasted vegetables with olive oil fried eggs is probably the favorite comfort food in our house. Adding the pomegranate molasses and chili powder added some new and interesting flavors. I ended up liking it more and more with each bite. Don’t go too heavy on the pomegranate molasses, all it needs is a drizzling. And then….happiness in our mouths and bellies!
Brussel Sprouts, Sweet Potatoes and Eggs with Pomegranate Molasses
inspired by Ree Drummand’s Beautiful Brussels Sprouts
2 sweet potatoes, peeled and diced (from the garden)
2 1/2 pounds Brussels sprouts, halved
4- 6 Tbsp olive oil, separated
pinch Kosher salt
pinch freshly ground black pepper
8 eggs (from Farmer Kim)
Preheat the oven to 375F.
Divide the sweet potatoes and Brussels sprouts between 2 baking sheets.
Drizzle 2 – 3 Tbsp olive oil on the vegetables, sprinkle with chili powder (heavier if you want more kick, lighter if you want just a touch of heat), salt and pepper. Toss to thoroughly coat the vegetables. Place in the oven a roast for 15 minutes. Stir the vegetables and roast for another 15 – 20 minutes.
In the last few minutes that the vegetables are roasting, heat 2 Tbsp olive oil in a large skillet (I prefer cast iron) over medium-high heat. Fry the eggs, spooning oil over the yolk for a few minutes til cooked to your preference. You will likely need to fry the eggs in batches.
Divide the vegetables among 4 plates and top each with 2 eggs. Drizzle the pomegranate molasses over the top. Serve immediately and enjoy!