Recipe: Roasted Brussels Sprouts with Jammy Eggs

I know Brussels sprouts are traditionally considered a winter vegetable, but I love them any time of year! (I wish we could grow our own, but unfortunately, they don't seem to grow well here - at least in my experience...) 

This delicious dish makes a fabulous breakfast, lunch, or simple supper - and it's a great way to enjoy farm-fresh eggs if you have an abundance like we do these days.

Pasture-raised eggs are packed with healthy fats, protein, and vitamins, and as members of the cabbage family, Brussels sprouts have some pretty impressive health chops as well. Some studies have found that eating plenty of of Brussels sprouts and other cruciferous vegetables may help protect against certain cancers, as well as combat high blood pressure, heart disease, and diabetes. Add the immune-boosting powers of garlic, along with the digestive aid, fennel seed, and you have a nutrient-packed meal that will nourish your body from head-to-toe!

I could eat this dish as an entire meal, and it's ready in a jiffy, so it's perfect for a busy weekday supper, or a weekend breakfast. It's garlicky, flavorful, and so satisfying! And, if you don't want to heat up the oven, you could also roast the Brussels in an air fryer.

Try out the recipe below - and let me know how you like it!

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Roasted Brussels Sprouts with Jammy Eggs & Crispy Bread Crumbs

Prep Time: 10 min.
Cook Time: 25 min.
Serves: 4 as a side dish or 2 as a main course

Ingredients:

• 1 lb Brussels sprouts
  
• 2 medium garlic cloves
• 3 TB extra-virgin olive oil, divided
• 1/4 tsp sea salt
• 4 large pasture-raised eggs (can use more if desired)
• 1/2 tsp fennel seeds
  
• 1/3 cup breadcrumbs
• Zest from 1/2 lemon

Instructions:

1. Heat your oven (or air fryer) to 425F.
2. Trim the ends off the Brussels sprouts and slice in half.
3. Place on a sheet tray and toss with the minced garlic, 2 tablespoons of the olive oil, and salt.
4. Place in the oven and roast until tender, 20 to 25 minutes.

While the Brussels sprouts are roasting:

1. Heat a small skillet over medium heat. Add the remaining 1 tablespoon of olive oil, followed by the fennel seeds. Toast the seeds for a minute or two, just until fragrant.
2. Stir in the breadcrumbs and continue to cook until the breadcrumbs are golden. Turn off the heat and stir in lemon zest.
3. Bring a pot of water to a boil. Add in eggs and keep at a low boil.
4. Cook the eggs for exactly 6 1/2 minutes. Transfer the eggs directly to a bowl filled with ice water and let rest until the Brussels sprouts are tender.
5. Transfer Brussels sprouts to a serving tray and toss with half the breadcrumbs.
6. Crack, peel, and then slice eggs in half.
7. Nestle egg halves into Brussels sprouts and top with more breadcrumbs before serving.

So yum!! I hope you enjoy this one as much as I did.

Rose.


Recipe Source: PeteandGerrys.com