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Weeknight Roasted Veggies with Poached Egg - the perfect go-to meal for those busy weeknights! #healthyeating #whole30 #paleo

Weeknight Roasted Veggies with Poached Egg

  • 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


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


  • 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


  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.