Cooking healthy and eating healthy is something I love doing. This dish fits the bill as it is full of flavor, full of texture, and full of nutrients. It is low in carbs, fat and salt. It is high in flavor, vitamins and protein. What is it? Roasted Vegetables With Eggs! It is gorgeous to look at, gorgeous to eat, and yes, easy to make. The eggs pick up the most incredible flavor from the vegetables. Yum! Try it and be surprised how the flavor makes you think you must be indulging! Goodness, it is good.
For two servings:
Chop washed, not peeled, vegetables into 1-½ inch chunks. Use any combination of the following to equal 4 cups, packed tightly in a measuring cup:
Sweet potato
Onion
Mushrooms
Tomatoes
Zucchini
Brussel sprouts (halved, not chopped)
Rutabaga (This would need to be peeled!)
Turnips
Line a baking sheet with parchment paper. Preheat oven to 400 degrees.
Place vegetables on parchment. Drizzle with 1 teaspoon sesame seed oil and 2 teaspoons olive oil. Toss to coat.
Mix together:
½ teaspoon black pepper
¼ teaspoon garic powder
¼ teaspoon pink salt
½ teaspoon dried basil
Sprinkle spices on vegetables and toss again.
Spread vegetables in thin layer on pan and bake 15 minutes, turning once. Remove pan from oven. Quickly form two wells, about 3 inches in diameter in center of vegetables. Crack two large eggs into wells. Use eggs as fresh as you can find. Place pan back in oven. Bake 12 minutes. If you like yolks more firm, adjust your cooking time.
We will be having this again and again. It is that good.
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