Roasted parsnips, brussel sprouts & sweet potato in olive oil and thyme topped with sunny side up eggs.
Make This Recipe
1 parsnip, cubed (~1 cup)
2 cups of brussels sprouts, halved
1 sweet potato, diced
2 tablespoons of olive oil
Fresh thyme, chopped (~2 tbsp)
Salt/pepper to taste
2 Eggland’s Best Eggs, large
- Preheat oven to 400F
- On a large baking sheet, toss the vegetables (parsnips, brussels sprouts and sweet potato) with 2 tbsp of olive oil and the fresh thyme. Add a little bit of salt and pepper. Mix well. Place in the oven for ~30-35 minutes or until crispy. Toss the veggies halfway through the cooking process.
- While the veggies finish cooking, make sunny side up eggs in a skillet using cooking spray.
- Once the veggies are done, scoop into two bowls and top each bowl with 1 egg each. Top with fresh scallions and enjoy!
You can cook the eggs however you prefer (poached, scrambled, over easy - whatever is your preference).
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More