New Year, New Food

This healthy brunch recipe from Food & Wine should kick things off accordingly:

Roasted Root Vegetables with Fried Eggs

Ingredients:

  • 2 pounds mixed root vegetables (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

 

How It’s Done:

Step 1    

Preheat the oven to 450°. On a large rimmed baking sheet, toss the mixed vegetables with the shallots, garlic, oregano, 1 teaspoon of salt, 1/2 teaspoon of pepper and 1/4 cup of the olive oil. Spread the vegetables in a single layer and roast for 25 minutes, until tender and browned; stir once halfway through roasting. Discard the oregano and spoon the vegetables onto plates.

Step 2    

In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat. Add the eggs and cook until the whites are crisp and set and the yolks are runny, about 2 minutes. Set the eggs on top of the roasted vegetables, season with salt and pepper and serve immediately…

...On this (very Instagrammable) tray

IMG_1874.jpg

Trying to eat more veggies in general? A CSA from Stillmans Farm will help. Sign Up 

P.S. We’re closed on New Year’s Day. But you can shop online (in PJs...with a mimosa) to your heart’s content. Start here

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LVG

Art Director & Graphic Designer, Laura Vanessa Gonzalez, also known as LVG, is a visual hunter and gatherer with an endless craving for color.