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Sheet Pan Roasted Sweet Potato Hash

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Roasted Sweet Potato HashThis delicious Sheet Pan Roasted Sweet Potato Hash makes it so easy to eat your veggies! It is bright, colorful, and healthy thanks to the bright orange sweet potatoes, dark purple potatoes, sweet red onions, gorgeous green Brussels sprouts and sunny yellow eggs.

Talk about a rainbow of colors! Once you take one bite, we think you’ll agree it tastes as good as it looks.

Roasting the lightly seasoned vegetables brings out all of the deep caramelized flavors and infuses every bite with such rich, savory goodness that you will want to serve this dish for breakfast, lunch, and dinner.

You will achieve the best caramelization and flavor by using a larger three-quarter size sheet pan. (aff. link) This will ensure that the vegetables will roast and not steam which can happen if they are overcrowded.

Tip: Carefully break each egg into a small bowl then pour into the wells you have made in the vegetables on the sheet pan.  Repeat, one egg at a time, until all 6 eggs have been transferred to the sheet pan.

Prep time: 10 minutes
Cook time: 22-28 minutes
Serves: 6

Roasted Sweet Potato HashIngredients:

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
Sea salt and black pepper, to taste
6 large eggs

Optional garnish:
Dried herbs of choice

Directions:

  1. Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. If using parchment paper, lightly spray with non-stick cooking spray. Set aside.
  2. 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.
  3. 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.
  4. Remove sheet pan from oven and create 6 round, evenly spaced wells 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.
  5. 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 garnish with crushed kale chips or dried herbs of choice, if desired, and serve immediately with the roasted vegetables.

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Oven Roasted Tomato & Fennel Soup

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Italian Tomato SoupInspired by my Italian Nonna, this oven roasted tomato and fennel soup is like a big old hug!

This soup really hits the mark when you want something warm and delicious that won’t weigh you down. Like most tomato-based recipes, while this soup tastes great right away, the flavor is even better the next day.

When your garden is lush and overflowing with ripe juicy tomatoes, you might want to make a double or triple batch.  Since it stays fresh in the refrigerator for several days, make enough to enjoy some now, share some with a friend or neighbor, and stock some in your freezer for later. To make life easier, be sure to package your soup in portions that will be the perfect size for lunch or light dinners to enjoy on another day.

And…don’t forget to label your packages. You’ll thank yourself later!

Roasted Italian Tomato & Fennel SoupPrep time: 10 minutes
Cook time: 35 minutes
Serves: 4

Quick Safety Tip:  An immersion or stick blender makes it quick and easy to blend this soup to the proper consistency.  If you don’t have one, you can also use your kitchen blender to process the cooked veggies and liquid. Just make sure the blender lid is properly vented and you process in small batches to prevent the hot liquid from overflowing.

Ingredients:

1½ lbs. Roma tomatoes, halved
2 medium red bell peppers, deseeded and quartered
1 large fennel bulb, thinly sliced
2 large carrots, cut in half lengthwise
2 medium shallots, outer skin removed and halved
4 cloves garlic, smashed and peeled
2 T. extra virgin olive oil
Sea salt and black pepper, to taste
2 T. fresh thyme leaves
4 c. organic chicken broth
½ c. full-fat coconut milk
½ c. fresh basil leaves, thinly sliced

Directions:

  1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  2. Arrange the tomatoes, red peppers, fennel, carrots, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper, to taste. Toss to combine and sprinkle veggies with fresh thyme leaves.
  3. Place baking sheet in preheated oven and roast until vegetables are tender and lightly charred, approximately 20-25 minutes.
  4. Transfer the roasted veggies and any juices from the baking sheet to a large soup pot and add chicken broth. Cook over medium heat, stirring occasionally, until hot and and bubbly. Remove from heat.
  5. Using an immersion blender, blend contents of the soup pot until completely smooth. Stir in the coconut milk and fresh basil, and serve immediately.

If you enjoy healthy and delicious recipes just like this one, visit our Family Friendly Menu Plans page. 

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