Prep: 10 minutes
Cook/Roast: 25 minutes • Serves: 4
1/2 small white onion, sliced 1/2-inch thick
1 cup quartered trimmed Brussels sprouts
3 cups chopped peeled butternut squash, carrots and/or parsnips
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 medium jalapeño chile peppers, thinly sliced
1 pound 96% lean ground beef
4 large eggs
1/4 cup tahini
1.Preheat oven to 400°. Coat rimmed baking pan with 1 tablespoon oil. In large bowl, toss onion, Brussels sprouts, squash, carrots, parsnips, salt, pepper and 1 tablespoon oil; transfer to prepared pan. In same bowl, toss jalapeño and 1 teaspoon oil; transfer to corner of same pan. Roast 25 minutes or until golden brown.
2.In large skillet, cook beef over medium-high heat 5 minutes or until browned, breaking up beef with side of spoon; drain and cover.
3.In large skillet, cook eggs in remaining 1 tablespoon oil over medium heat 3 minutes or to desired doneness.
4.Evenly divide beef into 4 bowls; top with roasted vegetables, eggs and jalapeños. Drizzle with tahini.
Approximate nutritional values per serving:
476 Calories, 31g Fat (7g Saturated), 255mg Cholesterol, 451mg Sodium,
18g Carbohydrates, 5g Fiber, 5g Sugars, 0g Added Sugars, 33g Protein