This is my go-to recipe for when I need an easy breakfast with a big nutritional kick. Smoothies are great for that too, but sometimes (most of the time) I’m not in the mood for something sweet right when I wake up. I tend to stay on the savory side of life.
I also love this recipe because it’s so simple! You literally just chop, season, bake and it’s ready to eat. The brussel sprouts and potatoes end up perfectly soft yet crisp and all the flavors combine in the most delicious way.
If you have a cast iron pan, definitely use it, it adds that something special to the dish (and nutritional benefits, namely iron which vegans need!). It also helps cook everything evenly. If you don’t have one, a baking sheet will do…but get one! I bought mine from Amazon.
- 2 cups halved brussel sprouts
- 2 cups quartered baby potatoes
- 4 slices chopped benevolent bacon
- Juice from ½ a lemon
- 2 Tbsp nutritional yeast
- 1 Tbsp Bragg's liquid aminos
- 1 Tbsp olive oil
- ¼ tsp salt (I always use Himilayan pink)
- ¼ tsp black pepper
- ¼ tsp cayenne pepper