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
- 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
Preheat oven to 400 F.
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.
Cook pancetta in a medium-sized skillet over medium for 5-6 minutes, until crispy. Set aside.
Top oats evenly with roasted vegetables and pancetta. Drizzle tahini evenly overtop.