2 large sweet potatoes peeled and cut into chunks
1 lb. blue potatoes cut in half or quartered
8 oz. Brussels sprouts cut in half
1 large red or yellow onion roughly chopped
3-4 cloves fresh garlic minced
1 teaspoon onion powder. or favorite seasoned salt with onion
3 T. extra virgin olive oil
Sea salt and black pepper to taste
6 large eggs
2 Tablespoons crushed kale chips, parsley or dried herbs of choice
PREHEAT oven to 425°F; convection roasting works best if your oven has that.
LINE a large, rimmed baking sheet with parchment paper or a silicone baking mat. The parchment paper pre-cut sheets are easier to use. Lightly spray with non-stick cooking spray, to keep eggs from sticking. Set aside.
MIX In a large bowl: sweet potatoes, purple potatoes, Brussels sprouts, red onion, garlic, onion powder (or seasoned salt), and olive oil until vegetables are well coated. Season with salt and black pepper, to taste. If NOT USING KALE CHIPS TOPPING, add fresh or dried herbs of choice here and mix in well.
SPREAD the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding.
ROAST in preheated oven for 8-10 minutes. STIR vegetables and continue roasting another 8-10 minutes, or until sweet potatoes are fork tender.
ADD EGGS: Remove sheet pan from oven and create 6 round, evenly spaced openings among the vegetables. Carefully pour an egg into each opening, keeping the yolk intact. Season with additional salt and pepper, if desired, and return pan to the oven.
BAKE for 6-8 minutes, or until the egg whites are set and the yolks reach the desired level of doneness. Remove sheet pan from oven and garnish with crushed kale chips (if using), and serve immediately with the roasted vegetables. Enjoy!