Ingredients
- 1/2 head of purple cauliflower
- 1 medium beet, sliced
- 8 baby red and purple potatoes, sliced
- 1 bunch radishes, cut in half
- 3 garlic cloves, minced
- 5 tablespoons olive oil
- 1/2 red onion, sliced
- 1 zucchini
- Pinch of salt
- Freshly ground black pepper, to taste
- 3 cups kale
- 5-7 Nellie's Free Range Eggs
- Chopped dill and green onion for garnish
Prep Time: 10 minutes
Cook Time: 30-34 minutes
Yield: 5-7 servings
Ingredients
- 1/2 head of purple cauliflower
- 1 medium beet, sliced
- 8 baby red and purple potatoes, sliced
- 1 bunch radishes, cut in half
- 3 garlic cloves, minced
- 5 tablespoons olive oil
- 1/2 red onion, sliced
- 1 zucchini
- Pinch of salt
- Freshly ground black pepper, to taste
- 3 cups kale
- 5-7 Nellie's Free Range Eggs
- Chopped dill and green onion for garnish
Ah, the mighty sheet pan. What *can't* it do? If it's a hands-off weeknight dinner you're in search of, look no further than these roasted spring veggies with baked eggs. The entire one pan dish comes together in about half an hour and requires minimal cleanup. Plus, this easy meal is packed with a plethora of vegetables: from cauliflower and beets to zucchini and kale, there's truly something for everyone!
Directions
- Preheat oven to 380F.
- Sprinkle the vegetables with salt and pepper, minced garlic, drizzle with olive oil, and toss until combined. Bake for 20 minutes.
- Remove from oven and add kale. With a spatula, create 5 to 7 small crevices in the pan and crack the eggs on top of each crevice.
- Place the pan in the oven for 10-14 minutes or until egg whites have set (yolk will be soft).
- Remove from oven, garnish with chopped dill and green onions, and enjoy.
An error occurred when displaying the comments.