This little bit of goodness has become a favorite weekend brunch food of mine. It's perfect in the fall, with its autumn colors and seasonal veggies, but it works all year round. Quick to throw together, its roasting time leaves the perfect amount of room to brew a cup of coffee and have a slow morning while it's doing what it does in the oven. This recipe is equally perfect for serving guests or just for yourself!
My favorite way to eat it is with a fried egg on top and today, paired with a slice of buttered toast from the homemade bread I found at the local farmers market. If you want to make it a bit more hearty, it's great with Italian sausage roasted in, or bacon on the side (when is bacon not a good idea?) Naturally, I serve it with coffee, too.
Coffee, is the one thing for me that makes brunch, brunch.
Roasted Sweet Potato Apple Hash (Serves 2)
1 Sweet Potato (peeled)
1 Apple (peeled)
5-6 Brussels Sprouts
1 tsp. Garlic
2 Tbsp. Olive Oil
Salt + Pepper to taste.
*Optional: Meat of choice.
Pre-heat oven to 400 degrees. Dice sweet potato, apple and onion into 1/2 inch cubes. Cut Brussels Sprouts into quarters (depending on size - similar to the 1/2 inch cubes.) Toss in small baking dish with olive oil, garlic and salt + pepper. (Optional: add meat of choice to the hash before baking.) Roast for approx. 30 minutes or until browned. Serve with a fried egg or two on top, buttered toast, and/or choice of meat.