Roasted Fall Vegetables with Soft Boiled Eggs, Pecans and Dried Cranberries
A grain free, vegetarian, and seasonal fall recipe. Super healthy, easy, quick, and delicious.
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