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In this post, you will learn how to make Roast Pumpkin and Brussels Sprouts for Breakfast and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Roast Pumpkin and Brussels Sprouts for Breakfast.
The Ingredients:-
- 12 ounces (about 2 cups) pumpkin, peeled and cut into 1-inch cubes
- 8 ounces Yukon Gold potatoes, cut into 1-inch cubes
- Extra-virgin olive oil, for drizzling
- Salt and freshly cracked pepper
- 1 pound Brussels sprouts
- 1 tablespoon distilled white vinegar
- 2 large eggs, at room temperature
- ½ teaspoon finely minced habanero chile (optional)
- 1 small lemon, zested
- 1 small handful fresh parsley, minced
- Flaky sea salt, for finishing
Diet Labels For “Roast Pumpkin and Brussels Sprouts for Breakfast”:
Balanced,High-Fiber
Health Labels For “Roast Pumpkin and Brussels Sprouts for Breakfast”:
Vegetarian,Pescatarian,Mediterranean,Dairy-Free,Gluten-Free,Wheat-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
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The Ingredients:-12 ounces (about 2 cups) pumpkin, peeled and cut into 1-inch cubes8 ounces Yukon Gold potatoes, cut into 1-inch cubesExtra-virgin olive oil, for drizzlingSalt and freshly cracked pepper1 pound Brussels sprouts1 tablespoon distilled white vinegar2 large eggs, at room temperature½ teaspoon finely minced habanero chile (optional)1 small lemon, zested1 small handful fresh parsley, mincedFlaky sea” />
