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Week of 4/6/20

Sheet Pan Roasted Vegetables with Lemon Butter
and fried egg / quinoa

Active: 40 min Total: 40 min
Original GF Paleo Vegetarian
Sheet Pan Roasted Vegetables with Lemon Butter
Roasting radishes, carrots, and sweet potatoes brings out their natural sweet notes for this quinoa bowl that is topped with a fried egg. The savory, sweet lemon butter that's tossed with the vegetables makes the whole dish feel like something special.
Proteins
Eggs
Cuisines
American
Save recipe
52

Ingredients

Metric
Servings:
4
Roasted Vegetables with Lemon Butter and Fried Egg:
  • Sweet potatoes - 1 lb , cubed
  • Carrots - 1 lb , chopped
  • Garlic - 2 cloves , chopped
  • Butter - 3 Tbsp
  • Lemon juice - 2 tsp
  • Honey - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Radishes - 10 , halved
  • Green onions - 2 stalks , finely chopped, green and white parts combined
  • Oil, cooking - 1 Tbsp
  • Eggs - 4
  • Hot sauce (opt) - for serving
Quinoa:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cup

Prep

  1. Quinoa - (If prepping right before cooking, get oven heating / vegetables roasting before starting quinoa.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Sweet potatoes / Carrots / Garlic - Prep as directed. Combine sweet potatoes and carrots. Store garlic separately. (Can be done up to 5 days ahead)
  3. Make lemon butter - Defrost butter in the microwave just until soft, ~10 seconds. Stir in garlic, lemon juice, honey, and mustard. If using unsalted butter, add some salt. (Can be done up to 5 days ahead)
  4. Radishes - Slice off ends and then cut in half (this video shows how to slice - stop at the halving step). (Can be done up to 3 days ahead)
  5. Green onions - Chop, combining green and white parts.

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Make

  1. Heat oven to 425F / 215C.
  2. If lemon butter was refrigerated, warm it in the microwave until pourable. Toss sweet potatoes, carrots, and radishes in lemon butter. Season with some salt and pepper. Spread vegetables out on a sheet pan. Roast vegetables, shaking pan halfway through cooking, until tender, 22 to 25 minutes.
  3. When vegetables are nearly finished, heat a nonstick pan with oil over medium heat. Crack eggs into heated oil and fry on one side for sunny-side up or flip for over-easy.
  4. If quinoa was made ahead, reheat in the microwave.
  5. Serve fried egg over vegetables and quinoa. Season with some salt and pepper and top with green onions. Serve with some hot sauce if you’d like.

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