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
- 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!