Roasted Vegetables with Egg & Avocado

02/25/2015

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OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

It’s root vegetable time here. My carrots and beets are ready. An easy way to prepare any cold weather vegetable is to roast them in the oven, which is how I did mine here. We roasted a bunch of beets, carrots, onions, and brussel sprouts for dinner the night before, and used the leftovers for a lunch transformation. Add a fried egg, avocado, and some sriracha, and you have a good midday meal. For those who aren’t close to a stove during lunch like I am, a hard-boiled egg would work just as well.

Ingredients:

1 beet, peeled and chopped
1 onion, chopped
2 carrots, peeled and chopped
2 red potatoes, cut in cubes
1 handful brussel sprouts, cut in half
eggs (fried, poached, hard-boiled: your choice)
Olive Oil
S&P
1 avocado
sriracha (or salsa)

Instructions:

Turn the oven on to 350 degrees. Prepare all vegetables and combine in a bowl. Toss with olive oil, salt and pepper, and seasoning of your choice. (Sometimes I like a splash of balsamic vinegar, other times herbs of Provence is nice, or a dash of red hot pepper.) Put on a baking sheet, and cook for 30-40 minutes. This can obviously be a nice side dish as is.

To make an easy lunch, prepare the roasted veggies ahead of time, and just add an egg, chopped avocado, and salsa or sriracha to give it some zing. You have a healthy, easy, gluten free, protein rich lunch to get you through the rest of your day!

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