ROASTED ROOT VEGETABLES WITH EGGS
Steps:
- Preheat oven to 425 F (220 C).
- Put the beets, 1 tablespoon of the olive oil, and 1/8 teaspoon salt on a sheet of aluminum foil and wrap thoroughly. Roast for about 1 hour and 30 minutes
- Meanwhile, toss the apple, turnips and carrots with 2 tablespoons olive oil, 1 teaspoon salt, and the rosemary. Place on a baking sheet and roast beside the beets until browned, 15 to 20 minutes longer, and the beets are fork-tender. While warm, but not hot, rub the skin off the beets with a paper towel or clean kitchen towel. Slice the beets.
- When everything is roasted, heat the remaining 1 tablespoon olive oil and the garlic in a large saute pan over medium-high until browned and fragrant. Discard the garlic. Add the beet greens and capers and saute until wilted. Add the roasted vegetables and saute until heated through. Taste for salt and adjust as needed. Remove from the heat, toss with the mustard and parsley, and set aside.
- When it comes to frying the eggs, you may need to either work in batches or have two pans going at once. Heat 1 tablespoon of the butter in a nonstick saute pan over high heat. Crack 2 eggs into a small bowl and gently slide them into the butter. (If you break a yolk, discard the egg and try again.) Reduce the heat to medium and cook until the whites are set but the yolks are runny, about 2 minutes. When ready, give the pan a gentle shake to loosen the eggs.
- Meanwhile, mound the roasted vegetables onto two plates. Slide the eggs on the vegetables, and sprinckle with fleur de sel. Repeat with any remaining butter and eggs.
- The roasted vegetable mixture keeps, refrigerated, for up to 2 days.
GARDEN VEGGIE EGG BAKE
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 202 calories, Fat 10g fat (5g saturated fat), Cholesterol 197mg cholesterol, Sodium 478mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g
SHEET PAN ROASTED MEDITERRANEAN VEGETABLES
These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.
Provided by BigDaddy
Categories Side Dish Vegetables Tomatoes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
- Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g
PAN-ROASTED GARDEN VEGETABLES WITH EGGS
Looking for an Italian dinner? Then check out this cheesy dish packed with vegetables and eggs - a smooth and scrumptious skillet that can be made ready in 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in 12-inch nonstick skillet over medium-high heat. Add mushrooms, onion and frozen vegetables. Sprinkle with contents of seasoning packet from frozen vegetables; stir to coat vegetables. Cook 6 minutes, stirring constantly.
- Make 4 indentations in vegetable mixture. Break 1 egg into each indentation; reduce heat to medium-low. Cover and cook 6 to 9 minutes or until egg whites and yolks are firm, not runny.
- Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.
Nutrition Facts : Calories 365, Carbohydrate 35 g, Cholesterol 225 mg, Fiber 5 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 800 mg
SHEET PAN VEGETABLE HASH WITH EGGS
Flipping the script on what a hash is supposed to look like, this one-pan-wonder swaps potato for finely chopped cauliflower and broccoli, making this simple plant-based bake as nutritious as it is delicious.
Provided by Shira Bocar
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Pulse cauliflower in a food processor until finely chopped (you should have about 4 cups). Transfer to a rimmed baking sheet. Repeat with broccoli and transfer to baking sheet. Add bell pepper and red onion and drizzle with olive oil; toss until well combined. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes.
- Remove sheet from oven; stir in baby spinach. Make 6 small wells in mixture with the back of a spoon. Crack an egg into each well and bake until whites are just set, about 5 minutes. Season eggs with salt and pepper and serve immediately.
BAKED EGGS WITH GARDEN VEGETABLE HASH
Make and share this Baked Eggs with Garden Vegetable Hash recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and preheat to 450°F.
- Lightly oil a large baking sheet or roasting pan.
- Toss the potatoes, bell pepper, zucchini, onion and olive oil on the baking sheet and season to taste with salt and pepper.
- Bake, occasionally turning the vegetables with a spatula, until the potatoes are almost tender, about 40 minutes.
- Stir in the tomatoes, garlic and thyme.
- Bake until the vegetables are browned, about 20 minutes more.
- Transfer the vegetables to a 2-quart ovenproof serving dish.
- Spacing them evenly apart, break the eggs over the vegetables.
- Bake until the eggs are set, about 10 minutes.
- Sprinkle with the cheese and serve immediately.
Nutrition Facts : Calories 286.6, Fat 13.4, SaturatedFat 3.3, Cholesterol 215.2, Sodium 149.7, Carbohydrate 31.6, Fiber 4.2, Sugar 5.8, Protein 11.8
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SHEET PAN ROASTED SPRING VEGETABLES WITH BAKED EGGS
From cottercrunch.com
4.8/5 (12)Total Time 40 minsCategory Dinner/BrunchCalories 213 per serving
- Toss root vegetables (sliced or quartered potato, beet, radish) in garlic, 1 tbsp oil, Pinch of sea salt, black pepper, and half of a lemon, juiced. Slice the other half of the lemon and save lemon slices for topping. Arrange sliced onion/shallot around the root vegetables on the pan.
- Place root vegetables and onion/shallot on sheet pan and roast in oven at 400° for 15 to 20 minutes until tender, but not overcooked.
- Remove from oven and place the sliced zucchini and chopped greens (i.e kale leaves) on top of the roasted vegetables and shallot/onion. Season with salt pepper. You may also use spinach.
BAKED EGGS WITH ROASTED VEGETABLES RECIPE | EATINGWELL
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Category Diabetic Egg Breakfast RecipesCalories 232 per servingTotal Time 9 hrs 25 mins
- Preheat oven to 425 degrees Fahrenheit. Coat a 2-quart rectangular baking dish with nonstick cooking spray. In a large bowl combine broccoli, yellow potatoes, sweet potato, onion, olive oil and 1/4 teaspoon salt, tossing to coat vegetables.
- Spread vegetable mixture evenly in the prepared pan. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until vegetables are tender and starting to brown. Remove from oven. Spread vegetables evenly in baking dish; cool. Cover and chill in the refrigerator for 8 to 24 hours.
- Let chilled vegetables stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit.
- Bake vegetables, uncovered, for 5 minutes. Remove from oven; make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes more. Sprinkle with cheese. Bake for 5 to 10 minutes more or until eggs whites are set and yolks are starting to thicken. Sprinkle with pepper.
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- Place sliced bell peppers (all colors) in a large mixing bowl. Add red onions. Season with kosher salt and pepper, 1 tsp za'atar, 1 tsp cumin and 1 tsp Aleppo chili pepper (keep the remaining za'atar for later). Drizzle with extra virgin olive oil. Toss to coat.
- Transfer the pepper and onion medley to a large sheet pan. Spread in one layer. Bake in heated oven for 10 to 15 minutes.
- Remove pan from oven briefly. Carefully make 6 "holes" or openings among the roasted veggies. Carefully crack each egg into a hole, keeping the yoke intact (it helps to crack the egg in a small dish to slide carefully into each hole.)
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