Most think of roasted vegetables as a side, but one thing I love to do is make a meal out of them. I serve them piled high with a couple of over easy eggs. It’s just so satisfying to cut into the yolk and watch it slowly coat the vegetables.
After that description, I’ve likely either:
A. Got you hooked and craving an egg
OR
B. Totally lost those of you who can’t stand runny egg yolks
For those of you still with me, these are a perfect side (or main) for breakfast, dinner or supper. I use a spice blend from Penzey’s, but they’re great with just olive oil, salt & pepper or your own spice blend you love.
I like to make a couple pans of these at the beginning of the week so they’re on hand when I need a quick side. I use whatever vegetables I have on hand (sweet potatoes, carrots, onions, peppers, mushrooms, brussels sprouts, broccoli, cauliflower — you get the picture).
Use this recipe as a guide and tweak to your family’s tastes!
Â
Ingredients:
6 C. vegetables of choice (sweet potatoes, bell peppers, onions, carrots, broccoli, and cauliflower are some of my favorites)
1 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. fresh cracked black pepper
1 Tbsp Penzey’s Arizona Dreaming seasoning
cooking spray
Â
Directions:
Preheat oven to 415 degrees F.
Line a large cookie sheet with aluminum foil and spray with cooking spray.
Cut all vegetables into consistently sized pieces (this allows them to cook evenly). I typically cut them to approximately 1×1 inch.
Spread vegetables evenly onto the baking sheet.
Drizzle olive oil over the vegetables and sprinkle with seasonings.
Mix vegetables with your hands to evenly coat with oil and seasonings and be sure to evenly spread out on the pan once the vegetables are evenly coated.
Bake for 15 minutes, stir and flip vegetables over, bake an additional 15-20 minutes depending on how crisp you like your vegetables.