Roasted Root Vegetables with Fried Eggs

Although Susan Feniger isn’t strictly vegetarian, much of her menu at L.A.’s Mud Hen Tavern is meat-free. At home, she tends to prepare dishes like these roasted vegetables. “It’s easy when you can get so much amazing produce from the farmers’ market and have it on hand,” she says.

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Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
  • Active:
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  • Servings: 4

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  • 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

How to make this recipe

  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.

  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.

Contributed By Photo © Fredrika Stjärne

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