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Brussels Sprouts and Sweet Potato Overnight Oats with Pancetta and Tahini

Brussels Sprouts and Sweet Potato Overnight Oats with Pancetta and Tahini

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Who says you can't show a little love to sheet pan veggies in the morning? We roasted Brussels sprouts and sweet potatoes to crisp perfection, making them the ultimate addition to a savory bowl of overnight oats. Salty pancetta and a drizzle of tahini add a jolt of flavor and are sure to keep you full until lunch.


  • 3/4 cup cubed sweet potato (about 1 small sweet potato)
  • 1 cup Brussels sprouts, halved
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 3/4 ounce diced pancetta
  • Basic Overnight Oats
  • 1 tablespoon tahini

Nutritional Information

  • Calories 448
  • Fat 20g
  • Satfat 4.5g
  • Monofat 6.2g
  • Polyfat 4.5g
  • Protein 17g
  • Carbohydrate 49g
  • Fiber 11g
  • Sugars 6g
  • Cholesterol 11mg
  • Iron 4mg
  • Sodium 584mg
  • Calcium 249mg

How to Make It

Step 1

Preheat oven to 400 F.

Step 2

Combine sweet potato, Brussels sprouts, black pepper, and oil in a medium-sized bowl. Toss to coat. Spread evenly on a sheet pan and cook for 30 minutes, tossing once halfway through.

Step 3

Cook pancetta in a medium-sized skillet over medium for 5-6 minutes, until crispy. Set aside.

Step 4

Top oats evenly with roasted vegetables and pancetta. Drizzle tahini evenly overtop.

Watch the video: Crispy Brussels Sprouts Two Ways. In The Pan u0026 Oven - Bobbys Kitchen Basics