Green & Gold Roasted Vegetables with Soft Boiled Eggs and Turmeric Yogurt Sauce

12 Apr

Roasted vegetables sound so…time intensive. Yet, I’ll argue that roasting is the most wonderful and lazy cooking method.

Anything roasted does take a long time in the oven, but roasting should really be your secret cooking approach for healthy, easy meals. A little bit of prep work to cut up your vegetables, plus plenty of time in a hot oven, can equal a quick and hearty dinner. And, if you plan ahead, you can roast vegetables for tonight AND tomorrow at the same time! Just keep on chopping those veggies, roast, and store extras in the fridge for use in pretty much anything: quesadillas, frittatas, pasta dishes, salads, and to smother sweet potatoes.

If you’ve got a busy evening planned, you can even chop up most vegetables ahead of time and store in a bowl in the fridge. Then, just preheat the oven and you’re good to go.

One tip I’ve recently discovered is an easy way to reduce the fat used in roasted vegetables. I used to toss everything in a big glug of grapeseed oil, to get that roasted quality. However, I’ve found that I can spray the foil-lined baking sheet with olive oil PAM, spread out the veggies in a single layer, and spray them with more PAM. Sprinkle on some sea salt and black pepper, and you’ll still get that browned, crispy edged vegetable mix, without all the added fats.

Save the fat for the eggs on top! Yep, this is totally a #putaneggonit recipe. Soft-boil your eggs while the veggies roast. A nice 7-minute egg will produce a creamy, runny yolk that will quickly envelope the roasted vegetables. And for added tang, mix together a tasty turmeric yogurt sauce.

The end result: a bowl of delicious vegetables, topped with soft-boiled eggs, and a drizzle of healthy turmeric sauce. It’s a perfect meal that happens to be gluten free!

Green & Gold Roasted Vegetables with Soft Boiled Eggs and Turmeric Yogurt Sauce |

Green & Gold Roasted Vegetables with Soft Boiled Eggs and Turmeric Yogurt Sauce

Serves 2

  • 1 C black beans, rinsed and drained
  • 1/2 C frozen corn kernels
  • 2 stalks celery, sliced
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1/2 lb Brussels sprouts, trimmed and quartered
  • 1/2 C plain Greek yogurt
  • 1 tsp turmeric
  • 1-2 tbsp milk
  • 1/8 tsp cayenne pepper
  • sea salt & black pepper, to taste
  • 4 eggs

Preheat oven to 400. Line a large rimmed baking sheet with foil and spray well with PAM.

Rinse, trim and chop all the vegetables. Spread in a single layer on prepared baking sheet. Spray the veggies with more PAM and sprinkle with salt and pepper. Roast in the preheated oven for 17 minutes.

While the veggies roast, make the sauce. In a glass container (do NOT use plastic – the turmeric will stain!), mix together the yogurt, turmeric, cayenne, salt and pepper. Set aside.

When there are 7 minutes left on the veggies, start cooking the eggs. Fill a small pot with water just enough to cover the eggs. Bring to a boil. Then, remove from heat and let sit 5 minutes (adjust time for softer or harder boiled eggs, to your liking). Drain, cool and peel eggs.

To serve, spoon roasted veggies into two bowls. Place two eggs atop each bowl. Drizzle the yogurt sauce on top. Enjoy warm!

Linking up with Running on Happy & The Fit Foodie Mama, and Confessions of a Mother Runner & A Whisk and Two Forks for #MeatlessMonday!


12 Responses to “Green & Gold Roasted Vegetables with Soft Boiled Eggs and Turmeric Yogurt Sauce”

  1. GiGi Eats Celebrities April 12, 2016 at 8:10 am #

    Eggs & Veggies with a sauce sounds like a match made in heaven!!

  2. Liz @ The Clean Eating Couple April 12, 2016 at 8:52 am #

    Eggs + veggies = best breakfast ever!!

  3. Old Things R New April 12, 2016 at 9:19 am #

    I am trying to wean myself from using Pam and other sprays. I worry about the additives. Any suggestions of an alternative?

  4. Emily @SinfulNutrition April 12, 2016 at 4:02 pm #

    Peeling soft boiled eggs is always a struggle for me, but I love them so much. Any tips?!

    • xtinaluvspink April 12, 2016 at 4:04 pm #

      Hmm, my trick is to first gently tap and crack on the wider bottom of the egg, where there’s usually an air gap. Otherwise, I probably experience the same troubles, but I like them so much!

  5. sprint2thetable April 12, 2016 at 5:37 pm #

    I’m SO with you on saving the fat for an egg on top! I do the same thing with pizza.

  6. Deborah @ Confessions of a mother runner April 12, 2016 at 7:38 pm #

    Wow what an interesting combination! Never would have thought of the eggs in there but why not? Thanks for linking up today

  7. Rachel April 12, 2016 at 7:55 pm #

    I love a good yogurt sauce, and turmeric is SO GOOD for you! Thanks for linking up!

  8. Sandra Laflamme April 12, 2016 at 9:49 pm #

    Eggs and turmeric. This sounds like an intriguing dish!

  9. Dixya @ Food, Pleasure, and Health April 12, 2016 at 10:17 pm #

    that turmeric yogurt sauce is everything!!!

  10. Julie @ Running in a Skirt April 13, 2016 at 6:56 am #

    I roast veggies like a crazy woman! So good. This sauce looks dreamy. Can’t wait to try it.

  11. Diana April 13, 2016 at 8:33 am #

    I would so totally eat this after a workout….protein, veggies and yumminess….yup…all mine!

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