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Brussels Sprouts and Sweet Potato Overnight Oats with Pancetta and Tahini

Photo: Jamie Vespa

2 servings

Who says you can't show a little love to sheet pan veggies in the morning? We roasted Brussels sprouts and sweet potatoes to crisp perfection, making them the ultimate addition to a savory bowl of overnight oats. Salty pancetta and a drizzle of tahini add a jolt of flavor and are sure to keep you full until lunch.


  • 3/4 cup cubed sweet potato (about 1 small sweet potato)
  • 1 cup Brussels sprouts, halved
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 3/4 ounce diced pancetta
  • Basic Overnight Oats
  • 1 tablespoon tahini

Nutrition Information

  • calories 448
  • fat 20 g
  • satfat 4.5 g
  • monofat 6.2 g
  • polyfat 4.5 g
  • protein 17 g
  • carbohydrate 49 g
  • fiber 11 g
  • sugars 6 g
  • cholesterol 11 mg
  • iron 4 mg
  • sodium 584 mg
  • calcium 249 mg

How to Make It

  1. Preheat oven to 400 F.
  2. Combine sweet potato, Brussels sprouts, black pepper, and oil in a medium-sized bowl. Toss to coat. Spread evenly on a sheet pan and cook for 30 minutes, tossing once halfway through.
  3. Cook pancetta in a medium-sized skillet over medium for 5-6 minutes, until crispy. Set aside.
  4. Top oats evenly with roasted vegetables and pancetta. Drizzle tahini evenly overtop.