These Garlic Butter Roasted Vegetables and Egg are prooobably rather eaten for dinner than breakfast or lunch, unless of course you don’t plan on meeting or at least kissing anybody who hasn’t eaten the same thing. I strongly, very strongly actually, recommend though that you still cook it and share this dish with all the people around you, and just dig into the D.E.L.I.C.I.O.U.S. garlicky vegetables. It is so worth it, believe me. It tastes heavenly! The vegetables are so crunchy and fresh and full of flavor you won’t care much what others think of your consequential garlic breath. My husband and I love garlic and we don’t mind the breath at all, so we are pretty lucky I guess. We do however prefer to eat garlicky things for either weekday dinner or Sunday breakfast or lunch when the day plan is to just stay at home and be lazy. The smell of garlic and vegetables being roasted makes you salivate and it makes it hard to even wait for the meal to be ready. I love anything roasted because of the smell it leaves in the apartment, but these garlicky vegetables left an especially lovely scent.
I would not only consider this dish to taste and smell amazing but I also find it looks like food porn. I mean watch the pictures, don’t they make you want to dig your face in the bowl? Am I the only one that feels turned on by delicious looking food? Ugh! Confessions on a Tuesday morning. Follow me a couple of years and you’ll get to know my deepest and most embarrassing secrets, I am sure.
Cutting up the vegetables very thinly takes a while but you save all the invested time when roasting them because cut up this way they roast much much faster.
I served the vegetables over couscous but they’ll taste equally great over rice, quinoa, pasta or simply with bread.
Garlic Butter Roasted Vegetables and Egg
- 1 leek
- 4 cups sugar snap peas
- 2 cups carrots
- 2 red and/or yellow bell peppers
- 4 Tbsp butter
- 4 cloves garlic
- 4 eggs
- 1 hand full parsley
- Preheat oven to 400 F (200 °C).
- Wash vegetables and deseed bell pepper and peel carrots and cut into very thin stripes (1/4" ; 0.5cm) as shown in picture above.
- Place all vegetables on a large baking sheet.
- Melt butter in a saucepan.
- Peel and crush garlic and add to melted butter.
- Add salt to melted butter, stir well and then pour over vegetables and mix well so the vegetables are all covered in butter, garlic and salt. Then spread them out nicely again.
- Roast for 20-30 minutes depending on how thick you cut them and how soft you like them. I roasted mine until the first leek bits started slightly burning (20 minutes). I like my veggies still crunchy.
- (While your vegetables are roasting cook couscous, rice, quinoa, pasta or whatever you want to accompany your vegetables with).
- Wash, destem parsley and then chop leaves only to sprinkle over everything.
- Five minutes before the vegetables are ready, fry your eggs.
Garlic I love you ♥︎