GLUTEN-FREE VEGETARIAN ROASTED VEGETABLES AND FRIED EGGS

Need an easy supper dish? Or how about a hearty centerpiece for brunch? Or did you wake up ravenous and though you're vegetarian, you'd still like a meal to rival steak and eggs for richness of flavor (OK, I haven't had steak and eggs in decades, but you know what I mean...)? Well this is THE DISH!

First, set the oven to 400 degrees fahrenheit.

Next, liberally oil a large roasting pan. (I use grape seed or olive oil.)

I left the skins on the root vegetables after scrubbing them well.

The vegetables, in this case (of course you can vary them):

1 onion, peeled and roughly cut into eighths

1 half head of garlic, peeled, but cloves left whole

1 bunch beets, scrubbed and cut into 1-2 inch cubes

6 carrots, cut into 1-2 inch chunks

1 potato, scrubbed and cut into 2 inch chunks

Place cut vegetables in roasting pan.

Coat with more oil.

Sprinkle with sea salt, fresh pepper and 

ground thyme (I had no fresh that day) to taste.

Roast for about 45 minutes or until beets are soft,

turning the vegetables once.

When the vegetables are done, fry some eggs however you prefer them, 

and you've got one beautiful and delicious plate!