Directions
Preparation: 20 minutes
Cooking: 30 minutes
Food Safety Tips:
- Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
- Gently rinse all produce under cool running water. Scrub the turnip and sweet potatoes with a clean vegetable brush under cool running water before peeling and dicing.
- Use separate equipment for handling raw food and cooked food.
Preparation:
- Pre-heat: Standard Oven to {400°F/200°C} or Convection Oven to {350°F/180°C}
- Peel and dice sweet potato and turnip. Trim the Brussels sprouts and slice them in half.
- Place sweet potatoes in a pot and cover with water. Bring to a boil and drain water. Add the rest of the vegetables to the pot and cover with water. Bring to a boil and simmer for 5-6 minutes. Drain and place in a bowl.
- Add chickpeas, oil, sage, black pepper, thyme and lemon juice. Toss to coat.
- Transfer the the root vegetable mixture to a parchment-lined baking tray and bake for 30 minutes, or until the vegetables begin to caramelize.
- In a non-stick skillet over medium heat, add the eggs and scramble until the eggs are cooked through but still soft.
- Top root vegetable hash with scrambled eggs. Garnish with fresh herbs as desired. Serve immediately.