Roasted Roots And Runny Yolks Recipe

Name: Roasted Roots And Runny Yolks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: roasted root vegetables, 1 pound root vegetables (beets, parsnips, carrots, yams, potatoes, etc.), 2 tablespoons olive oil, 1/2 teaspoon sea salt, and more.

Yes, Roasted Roots And Runny Yolks falls under the Soups & Stews category and is a great choice for this type of meal.

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

Roasted Roots And Runny Yolks

How did you like this recipe?

Frequently Asked Questions