How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Root Vegetables with Fried Eggs?

You need 8 ingredients. The key ingredients include: 2 pounds mixed root vegetables (such as parsnips, celery root and rutabaga) and winter squash, peeled and cut into 1-inch dice (8 cups), 6 medium shallots, halved lengthwise, 2 garlic cloves, minced, 12 oregano sprigs, and more.

Is Roasted Root Vegetables with Fried Eggs suitable as general?

Yes, Roasted Root Vegetables with Fried Eggs falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Root Vegetables with Fried Eggs?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Root Vegetables with Fried Eggs Recipe

Name: Roasted Root Vegetables with Fried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mixed root vegetables (such as parsnips, celery root and rutabaga) and winter squash, peeled and cut into 1-inch dice (8 cups); 6 medium shallots, halved lengthwise; 2 garlic cloves, minced; 12 oregano sprigs; Salt; Freshly ground pepper; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 4 large eggs

Try this homemade Roasted Root Vegetables with Fried Eggs recipe the whole family will love. Made with mixed root vegetables, shallots, garlic and orega…

This Roasted Root Vegetables with Fried Eggs relies on simple, everyday ingredients such as garlic cloves, minced, oregano sprigs, salt and freshly ground pepper. It comes together quickly and makes 4 servings, at about 1145 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 pounds mixed root vegetables (such as parsnips, celery root and rutabaga) and winter squash, peeled and cut into 1-inch dice (8 cups)
6 medium shallots, halved lengthwise
2 garlic cloves, minced
12 oregano sprigs
Salt
Freshly ground pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
4 large eggs

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Quick Info

Servings
4 servings
Calories
1145 kcal
Category
General

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