These roasted Vegetables are drizzled in olive oil and sprinkled with salt and pepper. Top with an egg and you have a healthy vegetarian breakfast that is sure to leave you feeling satisfied! This recipe also makes for a simple and easy dinner! This dish follows the SCD, paleo, and whole30 diets. It’s gluten free, grain free, and soy free.
Hi friends! I know I’ve talked before about how I’m trying to incorporate more vegetables into my diet. Well, breakfast is one of those areas where I can definitely improve! Don’t get me wrong, I LOVE a good stack of pumpkin pancakes or coconut flour waffles, but I’m starting to realize that my body does much better when starting off the day with vegetables.
This recipe is really simple, and oh my…it is good! I decided to use my favorite vegetables in this dish; radishes, rutabaga, carrots, and broccoli, but any combo of veggies will work! In fact, I like to make this dish at the end of the week when I’m looking to clean out my vegetable drawer. It also works great as an easy dinner recipe!
When it comes to roasting vegetable, here are my two biggest tips:
- Cut them into equal sized pieces. This allows each piece to roast as evenly as possible.
- When spreading the vegetables out on the baking sheet, make sure they have lots of room. If they’re crowded, they’ll steam instead of roast. Don’t be afraid to use multiple baking sheets if you need to.
Once the veggies are chopped, toss with some olive oil and spread them out on a baking sheet lined with parchment paper. I like to keep my roasted veggies simple with just a sprinkle of salt and pepper, but feel free to use whatever herbs and spices tickle your fancy!
Throw the baking sheet in the oven and let them do their thing! I prefer my radishes to be roasted until almost completely browned. This helps crisp them up and dry them out (they contain lots of water). I ended up roasting my vegetable medley in two batches, as I didn’t have a baking sheet large enough to hold them all.
Mix your veggies together in a large bowl and top with eggs made your favorite way! You could always add a few dashes of hot sauce if you like or a drizzle of blender hollandaise sauce (although it does have butter in it)!
If you decide to experiment with different veggies for this dish, here are some general roasting times to keep in mind!
Root Vegetables (radishes, rutabaga, beets, carrots, etc.) 30 to 45 minutes depending on the size
Winter Squash (butternut squash, delicata squash, sugar pumpkins) 20 to 60 minutes depending on size
Soft Vegetables (eggplant, zucchini, yellow squash) 10 to 20 minutes
Cruciferous (broccoli, cauliflower, brussels sprouts) 15 to 25 minutes
Hope you enjoy!
If you’ve made this recipe, be sure to leave a comment and star rating below!
Roasted Vegetables with Eggs
- 1/2 pound radishes (about 10) trimmed and cut into small equal sized pieces
- 1 pound rutabaga skin removed and chopped into small, equal sized pieces
- 3 medium carrots peeled and chopped into 1/4" thick rounds
- 1 small head of broccoli stems removed and florets cut into equal sized pieces
- 2 Tbsp olive oil
- salt and pepper
- 4 eggs, cooked and served any way you choose
- Preheat oven to 425F. Line a large baking sheet with parchment paper.
- Drizzle the olive oil on the vegetables and use your hands to ensure each piece is covered in oil. Spread the vegetables out on the baking sheet making sure they aren't crowded. You may need two baking sheets or to roast the veggies in batches.
- Roast for 45 to 60 minutes or until they are golden brown and easily pierced with a fork. Use a spatula about halfway through roasting to flip the veggies.
- Serve warm and top with two eggs each, cooked to your preferance.