This weekend brunch included a deconstructed version of my Vegetable Brimming Sweet Potato, paired with fresh garden tomatoes, seasoned with vinegar and lemon pepper, and scrambled eggs. Mmmm, yum. Filling, bright, and healthy. An excellent addition to any weekend.
Here you go:
Oven-Roasted Vegetables with Cranberries and Almonds
Sweet PotatoesSummer Squash
Salt + Pepper
Chop vegetables into 1 inch cubes. Place sweet potatoes on a greased rimmed baking sheet and drizzle with olive oil. Toss to coat and season with salt and pepper. Bake for 15 minutes at 425 degrees, add remaining vegetables and bake an addtional 15-20 minutes or until vegetables are crisp tender. Remove from oven. Serve with a sprinkling of cranberries and toasted sliced almonds.