Description
Ina Garten’s roasted vegetables with jammy eggs combine Mediterranean flavors into a hearty vegetable medley. Garden-fresh produce roasts until caramelized, complemented by silky eggs whose golden centers add rich protein to this elegant dish.
Ingredients
Scale
- 4 tablespoons (60 ml / 2 fl oz) olive oil
- 2 cups (450 g / 1 pound) peeled and diced butternut squash
- 3 cups (450 g / 1 pound) fingerling potatoes, halved or quartered
- 2 cups (250 g / 9 oz) peeled and diced celery root
- 2 cups (250 g / 9 oz) diced carrots
- 3 large shallots, peeled and halved or quartered through the stem
- 2 tablespoons (30 g) garlic & herb butter, diced
- 1 teaspoon minced fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- 4 cold extra-large eggs
- Minced fresh chives
- Minced fresh parsley
- 4 slices country bread, toasted
Instructions
- Preheating and Preparation: Arrange parchment paper on a baking sheet and heat the oven to 425°F (220°C) for optimal roasting conditions.
- Vegetable Preparation: Meticulously clean and chop butternut squash, fingerling potatoes, celery root, carrots, and shallots into consistent, bite-sized pieces to ensure uniform cooking.
- Seasoning and Coating: Drizzle olive oil over the vegetables, scatter thyme leaves, salt, and ground black pepper. Gently toss to create an even, flavorful coating, then distribute in a single layer for maximum caramelization.
- Roasting Process: Slide the baking sheet into the preheated oven and roast for 40-45 minutes, occasionally stirring to promote even browning. During the final 5 minutes, incorporate garlic and herb butter to enhance flavor complexity.
- Egg Preparation: Bring water to a rolling boil in a medium saucepan. Carefully lower eggs into the water and simmer for 6½ minutes to achieve perfectly soft-boiled consistency. Immediately transfer to cold water, then gently peel once cooled.
- Plating and Serving: Arrange roasted vegetables on serving plates, positioning a soft-boiled egg in the center. Slice eggs to reveal the creamy yolk, garnish with freshly chopped chives, and add a final seasoning of salt and pepper. Serve with a crisp, toasted bread slice for a complete culinary experience.
Notes
- Prep with Precision: Cut vegetables uniformly to ensure even cooking and consistent caramelization throughout the roasting process.
- Temperature Control: Use 425°F as the golden standard for achieving perfect vegetable roasting, creating crispy edges and tender interiors.
- Egg Timing Matters: Cook soft-boiled eggs exactly 6½ minutes for that coveted jammy, creamy yolk texture that complements roasted vegetables beautifully.
- Oil and Seasoning Technique: Generously coat vegetables with olive oil and distribute seasonings evenly to maximize flavor and prevent dry spots during roasting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 200 mg