Roasted Pumpkin and Brussels Sprouts with Poached Eggs
INGREDIENTS 12 ounces pumpkin, peeled and cut into 1-inch cubes (about 2 cups) 8 ounces Yukon Gold potatoes, cut into 1-inch cubes Extra-virgin olive oil, for drizzling Salt and freshly cracked pepper 1 pound Brussels sprouts 1 tablespoon distilled white vinegar 2 large eggs, at room temperature ½ teaspoon finely minced habanero chile (optional) 1 … Read more