AuthorShannon
Preheat oven to 400 degrees
Toss 1 cup potatoes, 1 cup brussel sprouts, and 1 cup bell pepper in 1 tbsp olive oil. Season with a pinch of garlic powder, a pinch of chili flakes, salt and pepper. Stir to combine. Spread in a single layer on a sheet pan. Roast vegetables for about 20 minutes flipping halfway through.
When the roasted vegetables are almost done, cook an egg is the style of your choice. For sunny side up-- heat a small non stick pan over medium heat. Oil the pan with a small amount of butter or olive oil spray. Crack egg in pan and cook for approximately 5 minutes or until white is set.
Ingredients
Directions
Preheat oven to 400 degrees
Toss 1 cup potatoes, 1 cup brussel sprouts, and 1 cup bell pepper in 1 tbsp olive oil. Season with a pinch of garlic powder, a pinch of chili flakes, salt and pepper. Stir to combine. Spread in a single layer on a sheet pan. Roast vegetables for about 20 minutes flipping halfway through.
When the roasted vegetables are almost done, cook an egg is the style of your choice. For sunny side up-- heat a small non stick pan over medium heat. Oil the pan with a small amount of butter or olive oil spray. Crack egg in pan and cook for approximately 5 minutes or until white is set.