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.

How to Make It

Step 1

Preheat oven to 400 F.

Step 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.

Step 3

Cook pancetta in a medium-sized skillet over medium for 5-6 minutes, until crispy. Set aside.

Step 4

Top oats evenly with roasted vegetables and pancetta. Drizzle tahini evenly overtop.