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!

Don’t forget to follow me on Facebook, check out my Instagram account or see what I am pinning on Pinterest!

Weeknight Roasted Veggies with Poached Egg

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Erin Jensen
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 3–4 servings 1x
• Category: Dinner
• Method: Oven
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

Weeknight Roasted Veggies with Poached Egg – An easy, beautiful, go-to weeknight meal!

---

Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375 degrees F.
2. Line cookie sheet with foil.
3. Place sweet potatoes and yams in medium-sized bowl.
4. Drizzle with olive oil to lightly coat and pour onto cookie sheet.
5. Sprinkle with salt.
6. Roast for 8 minutes.
7. 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.
8. Once the potatoes have roasted for 8 minutes, add Brussel sprouts, onion and asparagus to cookie sheet.
9. Roast for an additional 10 minutes.
10. Then add mushrooms.
11. Roast for an additional 5-7 minutes or until veggies are cooked to your liking.
12. Serve with poached egg.

---