Estimated reading time: 2 minutes
Ahhh, Winter cooking. Hearty squashes, earthy beets, and pomegranates. This recipe is Winter-inspired, is perfect for meatless Mondays, and it is both incredibly simple and incredibly delicious. You have a few options with this recipe, as well.
First, pre-heat your oven to 450. Meanwhile, line a baking sheet with foil. Then, chop your vegetables into cubes (potatoes) and 1/3 (asparagus). Toss the vegetables with 2 tbsp. oil, salt and pepper and then lay them out on the baking sheet. Save this bowl and mixing spoon as you can re-use it in a bit. You will pop these in the oven for 25-30 minutes. They should be browned and crispy delicious when you take them out.
While you are waiting for the vegetables, you can chop up some fresh herbs (about 1/4 cup) or mix some dried herbs (about 2 tbsp). I used parsley and oregano because it’s what I had, but you can choose any combination that you prefer. Set aside.
Now, fry up that egg. You should aim to start this process with about 10-ish minutes left on the clock. First, heat your oil on low and then, crack your egg into the pan. I fried my egg up sunny-side up to well-done because I wanted the yolk a little runny. If you prefer to fry your egg up another way, go for it. Once the egg is done, set it aside.
Once your vegetables are done roasting, let them cool on the sheet for 2 minutes, or so. Then, scoop them into the mixing bowl and toss with the herbs.
Now, it is finally time to plate your food. Scoop the vegetables and herbs on the plate. Then place your egg on top. In a small bowl, mash your avocado and Sriracha together and place on the edge of the plate. If you are not a fan of Sriracha, then you can mash your avocado with a little bit of garlic. Lastly, if you like capers, add your capers to the edges of the vegetable mix.