I pulled my inspiration for this recipe from Food & Wine magazine one year ago (you can find it here). It is Pan Roasted Brussels Sprouts with Mushrooms, Potatoes, and Sausage and topped with a Perfectly Fried Egg. It reminiscent of a hash but I made it for dinner and not breakfast. It turned out so incredibly delicious that I’d eat it for breakfast, brunch, lunch, or dinner.
It begins like this-a simple rough chop of all the veggies plus walnut-sized pieces of sausage. Use a roasting pan or sheet pan, toss in some olive oil, salt, and pepper, and put in a screaming hot oven. Here’s what it looks like before it is cooked:
Flash-forward about 30 minutes, turning just once or twice, and pull out the pan. Shave a few ounces of Manchego cheese over the top (or whatever nutty cheese you have around) and put it back in the oven for a couple minutes longer. When it comes out it will have transformed to this:
In the last few minutes, while the cheese is melting, fry up some eggs to your liking (I think the dish deserves a runny yolk but that’s your call). When you plate it up, here’s what you’ll have:
I am generally not a big Brussels Sprouts fan but I couldn’t get enough in this dish. The high heat roasting caramelizes the veggies so they have both fantastic texture and flavor. The egg just gilds the lily but of course you could do without. I can’t recommend it enough. I’m actually looking forward to leftovers tonight (this from a girl who doesn’t generally like leftover anything).
Roasted Autumn Veggies with Sausage and Egg
1 pound Brussels Sprouts, halved lengthwise (or quartered if large)
1 pound fingerling potatoes, halved lengthwise (or quartered if large)
1/2 pound mushrooms, quartered (I used cremini but shitake caps, oyster, or button would all work too)
2 sausages, 1/2-3/4 pound (uncooked), casings removed and meat broken into walnut sized pieces (I recommend sweet or spicy Italian, chorizo, andouille, or what ever you like)
1/4 cup extra virgin olive oil
coarse salt and freshly ground black pepper
2 ounces Manchego cheese, shaved with a vegetable peeler into thin strips (or coarsely grated)
1 tbs butter
1 tbs chopped Italian parsley, if desired, as garnish
Preheat the oven to 450 degrees.
Combine the sprouts, potatoes, mushrooms, sausage pieces, olive oil, and a generous pinch each of salt and pepper on a roasting pan or sheet pan and toss well. Spread everything out in one layer. This can be done a few hours ahead of time and put in the refrigerator until you’re ready to cook.
Roast the veggies until tender when pierced with a sharp knife and golden brown, about 30 minutes, stirring just once or twice. Remove the pan from the oven, sprinkle the cheese over the top, stir to combine, and continue roasting until the cheese is melted, 4-5 minutes more.
Meanwhile, just before the vegetables are done cooking, heat the butter in a large non-stick saute pan over medium heat. Fry the eggs in the pan to your desired doneness, sprinkling them with salt and pepper.
To serve, spoon the roasted vegetables into large shallow soup bowls. Top each with a fried egg and sprinkle with parsley, if desired.