Roasted spring vegetables eggs browned butter
Roasted Spring Vegetables with Eggs and Browned Butter[edit]
This is a delicious and nutritious keto friendly recipe that combines the fresh flavors of spring vegetables with the richness of eggs and browned butter.
Ingredients[edit]
- 2 cups of mixed spring vegetables (such as asparagus, radishes, and peas)
- 4 large eggs
- 2 tablespoons of butter
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions[edit]
- Preheat your oven to 400 degrees F (200 degrees C).
- Toss the spring vegetables in a large baking dish with a little olive oil, salt, and pepper.
- Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are tender and slightly browned.
- While the vegetables are roasting, melt the butter in a small saucepan over medium heat. Continue to cook the butter, stirring occasionally, until it turns a deep golden brown color. This is your browned butter.
- Crack the eggs over the roasted vegetables, being careful not to break the yolks.
- Return the dish to the oven and bake for another 5-7 minutes, or until the eggs are cooked to your liking.
- Drizzle the browned butter over the top of the vegetables and eggs.
- Season with additional salt and pepper if desired, and garnish with fresh herbs.
Time[edit]
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
Nutritional Information[edit]
- Calories: 250
- Fat: 18g
- Carbohydrates: 8g (net)
- Protein: 12g
Recipes (external)[edit]
- Diet Doctor recipes on Roasted spring vegetables eggs browned butter
- Allrecipes Roasted spring vegetables eggs browned butter
- Ruled.me recipes on Roasted spring vegetables eggs browned butter
- Food.com recipes on Roasted spring vegetables eggs browned butter
- Pinterest recipes on Roasted spring vegetables eggs browned butter
- You Tube recipes on Roasted spring vegetables eggs browned butter
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