Sunday, August 19, 2012

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!

4 comments:

hungry lumberjack said...

And what a dish it is...

Shelley said...

Sounds very interesting. I just might make this as a side dish for dinner and see if hubby will eat it.

Melissa @ Gluten Free For Good said...

Roasted vegetables with an egg is a favorite of mine. I roast them in my little (personal sized) cast-iron skillet, then I top the roasted veggies with a poached egg. Breakfast, lunch, dinner? It doesn't matter, this kind of meal is good anytime. And with fall around the corner, thanks for the reminder!

Rochelle said...

Adding this to my "meals to make" list! I've been adding a poached egg to lots of things lately, so this is right up my alley. Thanks!