Roasted Pumpkin and Brussels Sprouts with Poached Eggs
Roasted Pumpkin and Brussels Sprouts with Poached Eggs
Cook Beautiful

Winging it and throwing a bunch of veggies in the oven can be fun, but dangerous. Sometimes the results are surprisingly delicious, and sometimes we need to call in reinforcements (aka pizza). But Athena Calderone has your back with her gorgeous new cookbook, Cook Beautiful. Her recipe for roasted pumpkin and Brussels sprouts with poached eggs is the perfect combination of fall flavors. Best of all, it’s as easy as just throwing all of the ingredients on a baking sheet (but way more foolproof than your usual improv dinners).

RELATED: Spicy Roasted Brussels Sprouts

2 servings

12 ounces pumpkin, peeled and cut into 1-inch cubes (about 2 cups)

8 ounces Yukon Gold potatoes, cut into 1-inch cubes

Extra-virgin olive oil, for drizzling

Salt and freshly cracked pepper

1 pound Brussels sprouts

1 tablespoon distilled white vinegar

2 large eggs, at room temperature

½ teaspoon finely minced habanero chile (optional)

1 small lemon, zested

1 small handful fresh parsley, minced

Flaky sea salt, for finishing

1. Preheat the oven to 425ºF. Spread the pumpkin and potatoes on a baking sheet. Drizzle them with oil, and season with salt and pepper. Roast for 15 minutes.

2. Peel the outer leaves of the sprouts until you get to the small, white inner leaves, trimming the sprout’s bottom to help release more leaves. Place the leaves on a baking sheet, reserving the centers of the sprouts for another use. Toss the leaves with olive oil and season with salt and pepper.

3. Remove the pumpkin and potatoes from the oven. Toss and return them to the oven along with the sprout leaves. Roast until the vegetables are golden and tender and the leaves are crispy, 6 to 8 minutes.

4. While the vegetables are finishing in the oven, fill a medium saucepan halfway with water. Add the vinegar and bring it to a gentle simmer. You should see small bubbles around the bottom and edges of the pan, but do not let the water boil.

5. Crack an egg into a ramekin. Using a spoon, stir the water in circles to make a gentle whirlpool. Gently pour the egg into the water. Simmer for 2 minutes, undisturbed, then remove it with a slotted spoon to a paper towel–lined plate. Repeat with the remaining egg.

6. Toss the roasted vegetables together with the habanero, if using. Divide them between two plates and top each with a poached egg. Sprinkle with the lemon zest, parsley, and flaky sea salt.

387 calories

14g fat

55g carbs

19g protein

11g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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