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!
Made this recipe and loved it?!
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Ingredients
- 1 sweet potato, diced (sub yams)
- extra virgin olive oil, sub avocado oil
- kosher salt
- 2 cups brussel sprouts, ends & outer layers removed, cut in half
- 1 pound asparagus, cut off bottom inch and then cut the rest into 1-inch chunks
- ½ purple onion, cut into large chunks
- 1 pint mushrooms, sliced
- 4 eggs, over easy, 6 minute or poached
Instructions
- Prep: Preheat oven to 375℉. Line a sheet pan with aluminum foil or parchment paper.
- Bake Potatoes: Place diced sweet potatoes in a medium-sized bowl. Drizzle with extra virgin olive oil to lightly coat and pour onto cookie sheet. Sprinkle with kosher salt. Bake for 8 minutes.
- Season Other Veggies: While the potatoes are cooking, place 2 cups brussel sprouts, cut asparagus, and onion in the same medium-sized bowl and lightly toss with extra virgin olive oil and sprinkle with kosher salt.
- 2nd Bake: Once the potatoes have roasted for 8 minutes, add the brussel sprouts, onion and asparagus to the cookie sheet. Roast for an additional 10 minutes.
- Mushrooms: Then add 1 pint mushrooms to the pan. Roast for an additional 5-7 minutes or until veggies are cooked to your liking.
- Serve: Enjoy 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 🙂