Roasted spring vegetables eggs browned butter

Roasted Spring Vegetables with Eggs and Browned Butter

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

• 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

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Toss the spring vegetables in a large baking dish with a little olive oil, salt, and pepper.
3. Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are tender and slightly browned.
4. 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.
5. Crack the eggs over the roasted vegetables, being careful not to break the yolks.
6. Return the dish to the oven and bake for another 5-7 minutes, or until the eggs are cooked to your liking.
7. Drizzle the browned butter over the top of the vegetables and eggs.
8. Season with additional salt and pepper if desired, and garnish with fresh herbs.

Time

• Preparation time: 10 minutes
• Cooking time: 25 minutes
• Total time: 35 minutes

Nutritional Information

• Calories: 250
• Fat: 18g
• Carbohydrates: 8g (net)
• Protein: 12g

Recipes (external)

• 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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