Fall

roasted roots and runny yolks

March 20, 2014
Author Notes

I take a little time each week to roast a pound or two of roasted root vegetables to have on hand for my weekday breakfasts. These roasted veggies, topped with a runny egg and a spoonful of chimichurri sauce is my favorite way to enjoy a weekday morning. —aubrey | drum beets

  • Serves 4
Ingredients
  • roasted root vegetables
  • 1 pound root vegetables (beets, parsnips, carrots, yams, potatoes, etc.)
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon aleppo chili flakes
  • 1-2 eggs per serving
  • chimichurri sauce
  • 1/4 cup packed finely chopped parsley
  • 1/4 cup packed finely chopped cilantro
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon aleppo chili flakes
  • 1/2 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1-2 cloves garlic, crushed
In This Recipe
Directions
  1. simply combine all ingredients for chimichurri in a small bowl. chimichurri should be more oily than pesto, salty and with a strong fresh garlic flavor. adjust seasoning to taste.
  2. for root vegetables: preheat oven to 400 degrees. clean roots, peel any particularly rough patches of skin off, but otherwise leave skin intact. cut roots into small cubes, the size of a hazelnut or slightly larger.
  3. (note: i like to roast my beets on a separate baking sheet, otherwise everything turns pink when you toss the vegetables.) spread vegetables out on two baking sheets, drizzle with a tablespoon of oil on each tray and use your hands to toss veggies with oil until coated. season with salt and chili flakes. do not over-crowd your vegetables. if they are too close together, they will just steam and wont get nice and crisp and brown.
  4. roast for 30-40 minutes until lightly brown. stir every 10 minutes or so.
  5. serve with a spoonful of chimichurri sauce and one or two eggs cooked any style you like.

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