Weeknight Roasted Veggies with Poached Egg – an easy, go-to weeknight meal!
You guys, this is seriously as easy as it gets. For real.
This is my super-fancy-but-really-I-just-didn’t-know-what-to-make meal. Or something like that. I don’t know, something about throwing a poached egg on anything makes it feel more fancy…..
But really, if you are just at your wits end and you need something quick and healthy, inexpensive and delicious – this is for you. Yes, I put in the recipe the veggies that I typically use, but this could easily turn into a clean-out-your-fridge recipe. Just take what veggies you have and whatever kind of potatoes you have and roast them with some olive oil and salt, throw a runny egg on top and call it a day. I know it is so, so simple, but I love it, my husband loves it and our kids love it. And I love having this in my back pocket for when I don’t know what else to make. I always have eggs and I always seem to have some veggies. Boom – dinner is ready.
So, I hope you guys keep this one tucked away as well for when dinner time gets desperate!! I know you will love it!
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Weeknight Roasted Veggies with Poached Egg
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3–4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Description
Weeknight Roasted Veggies with Poached Egg – An easy, beautiful, go-to weeknight meal!
Ingredients
- 1 Sweet potato, diced (yams work too)
- 1/2 Purple onion, cut into large chunks
- 1 lb Asparagus (cut off bottom inch and then cut the rest into 1 inch chunks)
- Mushrooms, sliced (about a pint)
- Olive oil
- Salt
- eggs
Instructions
- Preheat oven to 375 degrees F.
- Line cookie sheet with foil.
- Place sweet potatoes and yams in medium-sized bowl.
- Drizzle with olive oil to lightly coat and pour onto cookie sheet.
- Sprinkle with salt.
- Roast for 8 minutes.
- While the potatoes are cooking, place Brussel sprouts, onion and asparagus in the same medium-sized bowl and lightly toss with olive oil and sprinkle with salt.
- Once the potatoes have roasted for 8 minutes, add Brussel sprouts, onion and asparagus to cookie sheet.
- Roast for an additional 10 minutes.
- Then add mushrooms.
- Roast for an additional 5-7 minutes or until veggies are cooked to your liking.
- Serve with poached egg.
Kate Faddegon says
Please note that there are brussel sprouts in the recipe instructions, but not on the ingredients list. You might want to update so people don’t get confused 🙂
Erin says
Ah thanks, Kate, for catching that! Will update it quick 🙂