We usually don’t measure any exact amounts when we roast roots. Just fill two baking sheets with diced roots and if you are lucky to get any leftovers, use them in a salad or on top of a sandwich. Next time I might also try adding a spoonful of mustard to the egg mixture, as it usually goes really well with roots.
- 1 small/medium sweet potato
- 4 small parsnips (350 g)
- 1/2 small butternut pumpkin
- 1-2 tbsp cold-pressed olive oil or coconut oil
- 10 free-range eggs
- 3 sage leaves, finely chopped (+ more for garnish)
- 100 g goats cheese, crumbled
- 6 large spinach leaves, torn in pieces
- sea salt and black pepper
Preheat the oven to 175°C/350°F. Wash and peel all the vegetables, cut into cubes and place on a baking tray. Drizzle with oil and sprinkle with salt and pepper. Toss to cover. Roast in the the oven for about 15-20 minutes or until tender. Meanwhile, prepare the egg mixture. Remove the vegetables from the oven when done and leave the oven on.
Line a muffin pan with paper liners or grease the pan with olive oil or coconut oil. Divide the roasted roots, spinach and cheese into each of the muffin tins. Pour over the egg mixture, let it sit for a minute to let the egg work its way into the tin. Brush a few sage leaves with a little oil and garnish each muffins with one leave. Bake in the oven for 15-18 minutes or until the egg mixture is just set. Ready to serve.
makes 12 muffins
Source: Green Kitchen Stories]]>