Roasted fall veggies and eggs

Ingredients

Serves: 4

• 2 cups (500 mL) halved small potatoes
• 1 medium zucchini, cut into 1½-inch pieces
• 1 red bell pepper, cut into 1½-inch pieces
• 1 cup (250 mL) halved Brussels sprouts
• 1 red onion, coarsely diced
• 2 cloves garlic, coarsely chopped
• 2 Tbsp (30 mL) oil
• 2 tsp (10 mL) chopped fresh thyme or rosemary (or 1 tsp/5 mL dried)
• ¼ tsp (1 mL) each salt and pepper
• 8 eggs
• ¼ cup (60 mL) chopped fresh basil

Instructions

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine potatoes, zucchini, bell pepper, Brussels sprouts, onion and garlic. Add oil, thyme, salt and pepper; toss to evenly coat.
3. Spread vegetables in a single layer on a parchment-lined large baking sheet or a 13 x 9-inch glass baking dish. Roast for 20 minutes.
4. Remove from the oven and create four wells among the vegetables. Carefully crack two eggs into each well, allowing them to nestle into the vegetables.
5. Return to the oven and bake for another 7–8 minutes, or until egg whites are set and yolks reach your desired doneness. Sprinkle with basil before serving.

Tips:

Balanced plate: This dish provides protein, fibre and carbohydrates all in one meal.