Farmer's Hash

Recipe by: Marissa Meshulam, Registered Dietitian Nutritionist and founder of MPM Nutrition

Roasted parsnips, brussel sprouts & sweet potato in olive oil and thyme topped with sunny side up eggs.

Make This Recipe

1 parsnip, cubed (~1 cup)

2 cups of brussels sprouts, halved

1 sweet potato, diced

2 tablespoons of olive oil

Fresh thyme, chopped (~2 tbsp)

Salt/pepper to taste

Cooking spray

Buy Recipe

Preheat oven to 400F
On a large baking sheet, toss the vegetables (parsnips, brussels sprouts and sweet potato) with 2 tbsp of olive oil and the fresh thyme. Add a little bit of salt and pepper. Mix well. Place in the oven for ~30-35 minutes or until crispy. Toss the veggies halfway through the cooking process.
While the veggies finish cooking, make sunny side up eggs in a skillet using cooking spray.
Once the veggies are done, scoop into two bowls and top each bowl with 1 egg each. Top with fresh scallions and enjoy!

Recipe Notes:

You can cook the eggs however you prefer (poached, scrambled, over easy - whatever is your preference).