Veggie Oven Roast

If you liked it then you should have put an egg on it! That’s how we felt when we had this amazing Veggie Oven Roast for dinner last night and then loved it so much, we had to warm it up and crack an egg on it for lunch today. This is a fridge and pantry clean out staple for us. Here we’ve used rainbow carrots, brussels sprouts, thinly sliced potatoes, shallot quarters and minced garlic with feta crumbles and a few sage leaves. Make sure your veggies have roughly the same size, so they all cook evenly. Generously glug olive oil all over the sheet pan, sprinkle with salt and freshly ground pepper and off into the oven for about 30 minutes at 425 F (220 C). Voilà! This is a lovely side for meat or fabulous as lunch with a crispy fried egg on top.



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