Seasonal roasted fall vegetables with soft boiled eggs for protein, pecans for crunch, and dried cranberries for sweetness.
In my house it is REALLY hard to find dinner recipes that please everyone. My husband doesn’t like to eat grains, I’m vegetarian, and my kids..well, you just never know if they will eat something or not.
This dish though has made it into our weekly menu in the fall. It’s easy, it’s flexible, and it’s totally healthy.
So, what are you waiting for? Embrace fall (which started yesterday). Hit the farmer’s market for some seasonal produce and you’ve got an easy dinner recipe.
With this dish you can be VERY flexible about what vegetables are included.
My favorites are delicata squash or honey nut squash, neither was available when I shopped last week. However they were available this week when I again made roasted vegetables with soft-boiled eggs.
I typically do some type of squash, red onions, sweet potato, apples, Brussels sprouts or broccoli. Then I top with walnuts or pecans and dried cranberries. A balsamic reduction adds some more flavor as well.
If you want more ideas for variations here is a list of fall fruits and vegetables.
Now on to other fall matters. How soon is too soon for Halloween decorations. Do you decorate for fall first, or go all in straight to Halloween decor?
If you’re feeling festive this fall try my pumpkin chocolate chip pancake recipe too!
Roasted Fall Vegetables with Soft Boiled Eggs, Pecans and Dried Cranberries
Ingredients
- 1 Squash Peel, scoop seeds out and chop into 1 inch cubes
- 1 Red Onion Chopped
- 16 oz Brussels Sprouts Trim and quarter
- 3 Apples Remove core and chop
- 2 Zuchinni Cut into 1 inch cubes
- 1/2 cup Olive oil
- 1 tsp Cumin
- 1/2 tsp Nutmeg
- 1/2 tsp Salt and pepper
- 6 Eggs
- 1/2 cup Balsalmic vinegar
Instructions
- Preheat oven to 400°F
- Toss all chopped vegetables and apples with olive oil, cumin, nutmeg, salt and vinegar
- Spread on two cookie sheets or a large baking dish and bake for approximately 40 minutes. Top with pecans and dried cranberries when 5-10 minutes remain
- While vegetables are roasting start a pot of water to boil for the eggs
- In a small sauce pan bring balsalmic vinegar to boil. Once boiling turn to low and simmer until it is thick and syruppy
- Boil eggs for 6 minutes to soft boil
- Plate vegetables, top with soft boiled eggs, and drizzle on balsalmic reduction
Geri says
Easy, healthy, and so colorful.