Sunny-Side Weeknight Roasted Veggies

Sunny-Side Roasted Veggies: This is my easy breakfast-for-dinner recipe when I’m too tired to cook something fancy after work. Basic? Yes. Nutritious? Yes. Tasty? Hell yes! Probably that runny yolk at work for the last part, but it definitely works.

Speaking of runny yolks, let me let you in on something. The first time I had a one was in a sunny side up on June 4, 2019, at the age of 23. Yes, I missed out for 23 years.

Why? Because I associated them with being raw eggs and just the thought of consuming that was so urgh. I so wish my sister talked me into it sooner.

The fact that it’s raw hasn’t changed. But I don’t give it much thought anymore, coz it tastes so good! 

And pair that oozing yolk with some perfectly roasted and spiced veggies? If they didn’t have all that cholesterol, I’d be eating like 3 servings at once!

Sunny-Side Weeknight Roasted Veggies

Print recipe Pin Recipe

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Servings: 1 ½ cups

Calories: 160kcal

Course: Breakfast, Side Dish

Cuisine: American

Sunny-Side Roasted Veggies is an easy breakfast-for-dinner recipe for when you're too tired to cook something fancy after work. Basic and Nutritious, but even more Tasty!

Ingredients

• 1 cup Cauliflower, Small Florets, 106g
• 1 cup Broccoli, Chopped, 90g
• ½ tsp Olive Oil
• 1 Tbsp Lemon Juice
• ½ tsp Crushed Red Chili Pepper Flakes
• ¼ tsp Garlic Powder
• ¼ tsp Salt
• ¼ tsp Pepper
• Cooking Oil Spray
• 1 large Egg
• Pinch of Crushed Red Chili Pepper Flakes, optional

Instructions

• Preheat oven to 400ºF.
• In a large bowl, combine cauliflower, broccoli, olive oil, lemon juice and seasonings and toss until mixed well.
• Spread out veggies on a baking sheet and roast in the oven for 10 minutes, shaking the pan after 5 minutes.
• Halfway through roasting, heat a small nonstick skillet over medium-low heat, and grease with cooking oil. Crack egg in the skillet, cover and cook for about 2-3 minutes until the whites are set but yolk is runny.
• Remove veggies from the oven and transfer to plate or bowl.
• Carefully slide cooked egg on top of veggies, and sprinkle with crushed red pepper flakes before serving.

Notes

Nutrition:

• Servings: 1½ cups | Serving size: 1½ cups
• Calories: 160kcal
• Fat: 7.9g | Saturated fat: 2g
• Carbohydrates: 13.9g | Fiber: 4.8g | Sugar: 4.2g
• Protein: 11.1g