I know those of you other parts of the country may feel differently about this, but in the Seattle area it feels as if it’s still winter. I know technically it is winter, since spring doesn’t begin for a few more weeks, but the weather feels like January or early February. It’s cold, damp, and windy, and it even snowed a few days ago. It’s March!
My eating habits are still solidly in winter mode. I’m craving hearty, salty, warm meals such as grain bowls, grilled cheese sandwiches, pasta, and anything paired with roasted vegetables.
Winter vegetables are, at least in my opinion, highly underrated. That’s not to say that I don’t love summer’s best produce – zucchini, corn, eggplant – but I adore winter vegetables as well. Parsnips, beets, carrots, any root vegetable are all favorites of mine, especially when they are roasted.
Roasting is my primary cooking method for vegetables, especially root vegetables. The roasting highlights the natural flavors of the vegetables, but it’s also a simple process and far more fool-proof and forgiving process than blanching or steaming. Sure, you can burn the vegetables if you forget about them, but setting a timer solves that problem.
Winter root vegetables in particular taste delicious when roasted. A bit of olive oil, salt, and pepper compliment the natural earthy flavors, while the roasting process itself coaxes out the natural sugars and produces a melt-in-your-mouth texture. I could (and do) eat roasted parsnips, carrots, and beets by the plateful.
This roasted root vegetable hash serves up exactly that: roasted parsnips, carrots, beets, and sweet potatoes topped with a deliciously runny egg (or two). If anything can further enhance the flavor of roasted vegetables, it’s a creamy egg yolk.
This roasted root vegetable hash can be served for breakfast, lunch, or even a meatless dinner, thanks to its versatility and ease of preparation. It’s a great option for Lent or Meatless Monday, especially if you don’t want legumes as your protein source.
- 2 golden sweet potatoes (or regular sweet potatoes)
- 1 large carrot
- 1 large parsnip
- 1 beet
- 2 teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- 4 large eggs
- 1-2 tablespoons chopped fresh cilantro (optional)
- Preheat your oven to 425 degrees Fahrenheit. While the oven is heating, chop the potatoes and carrots and peel and chop the beet. Toss the vegetables with the olive oil and spices and roast for 25-30 minutes, under crisp-tender.
- Once the vegetables are done, cook the eggs as desired. For perfectly runny over-easy eggs, cook in a lightly-oiled pan over medium heat until the whites set, flip over the egg, and cook for an additional minute. Immediately remove from heat.
- Divide the vegetables between two plates, top each with two eggs, and generously sprinkle with cilantro.
Like this recipe? This is one of 50 recipes that you can find in the Eat to Run e-Cookbook!
Do you prefer runny egg yolks or cooked egg yolks?
Which season is your favorite for produce?
What foods do you crave the most in winter?
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