Weeknight Roasted Veggies with Poached Egg
Weeknight Roasted Veggies with Poached Egg - An easy, beautiful, go-to weeknight meal!
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!
Nutrition
Calories: 185kcal | Carbohydrates: 25g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 113mg | Potassium: 1048mg | Fiber: 7g | Sugar: 9g | Vitamin A: 9443IU | Vitamin C: 49mg | Calcium: 94mg | Iron: 5mg
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