60 minutes
A delicious medley of roasted root vegetables topped with fresh herbs, optionally served with fried eggs or yogurt.
Root Vegetables, peeled if desired, cut into 1-inch chunks or wedges
0 lb
Oil, for coating
as needed
to taste
to taste
Fried Eggs, for serving
optional
Plain Yogurt, for serving
optional
Fresh Herbs, torn or chopped, for garnish
as needed
1. Preheat Oven
Preheat your oven to 425 degrees F (220 degrees C).
2. Toss Vegetables
In a large bowl, toss the prepared root vegetables with enough oil to coat them lightly. Season with salt and pepper to taste.
3. Roast Vegetables
Spread the vegetables in a single layer on a baking sheet. Place in the oven and roast for 30 minutes to 1 hour. Check and stir the vegetables occasionally to ensure even cooking and browning.
4. Serve
Once the vegetables are tender and caramelized, remove them from the oven. Serve hot, topped with fried eggs or a dollop of plain yogurt if using. Add a generous sprinkle of freshly ground black pepper and a handful of the torn fresh herbs.
Comments (0)