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
Ingredients
- roasted root vegetables
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1 pound
root vegetables (beets, parsnips, carrots, yams, potatoes, etc.)
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2 tablespoons
olive oil
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1/2 teaspoon
sea salt
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1/2 teaspoon
aleppo chili flakes
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1-2
eggs per serving
- chimichurri sauce
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1/4 cup
packed finely chopped parsley
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1/4 cup
packed finely chopped cilantro
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1/4 teaspoon
sea salt
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1/2 teaspoon
aleppo chili flakes
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1/2 cup
olive oil
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1 tablespoon
red wine vinegar
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1-2
cloves garlic, crushed
Directions
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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.
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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.
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(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.
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roast for 30-40 minutes until lightly brown. stir every 10 minutes or so.
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serve with a spoonful of chimichurri sauce and one or two eggs cooked any style you like.
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