Ina Garten Roasted Vegetables With Jammy Eggs

Ina Garten’s Roasted Vegetables with Jammy Eggs is made with butternut squash, fingerling potatoes, celery root, carrots, shallots, Garlic & Herb Butter, and extra-large eggs. This delicious recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 4 people.

This roasted vegetables with jammy eggs Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 2 cups (1 pound or 450 grams) peeled and diced butternut squash
• 3 cups (1 pound or 450 grams) fingerling potatoes, halved or quartered
• 2 cups (9 ounces or 250 grams) peeled and diced celery root
• 2 cups (9 ounces or 250 grams) diced carrots
• 3 large shallots, peeled and halved or quartered through the stem
• Good olive oil
• 1 teaspoon minced fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 2 tablespoons Garlic & Herb Butter, diced
• 4 cold extra-large eggs
• Minced fresh chives or parsley
• 4 slices country bread, toasted

How To Cook Roasted Vegetables With Jammy Eggs:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Vegetables: Place butternut squash, fingerling potatoes, celery root, carrots, and shallots on a sheet pan. Drizzle with ¼ cup (60 ml) olive oil, sprinkle with thyme, 2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread out in a single layer.
3. Roast the Vegetables: Roast for 40 to 45 minutes, tossing occasionally, until tender and starting to brown. Add the Garlic & Herb Butter and roast for another 5 minutes. Toss the vegetables with the melted butter.
4. Cook the Eggs: While vegetables roast, bring a medium saucepan of water to a boil. Carefully lower eggs into boiling water. Reduce heat to a simmer and cook for exactly 6½ minutes. Remove eggs, run under cool water, and peel.
5. Serve: Divide the roasted vegetables among four plates. Place one egg in the middle of each, cut in half, and sprinkle with chives, salt, and pepper. Serve hot with a slice of toasted bread.

Recipe Tips

• Ensure Even Roasting: Arrange the vegetables in a single layer on the sheet pan to ensure they roast evenly. Avoid overcrowding, as this can lead to steaming rather than roasting.
• Watch the Egg Timing: Cook the eggs for exactly 6½ minutes for perfect jammy centers. Adjust the time slightly if your eggs are larger or smaller.
• Cool Eggs Properly: After boiling, run the eggs under cool water to stop the cooking process and make peeling easier.
• Pre-Cut Vegetables: Prep and store vegetables in a plastic bag with a damp paper towel up to a day in advance to keep them fresh and crisp.
• Use Two Sheet Pans if Needed: If you’re making a larger batch, use two sheet pans to ensure the vegetables roast properly without steaming.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Roasted Vegetables with Jammy Eggs cool to room temperature. Then, put them in separate airtight containers and refrigerate for up to 4 days.
• Reheating: Preheat your oven to 375°F (190°C). Reheat leftover roasted vegetables with jammy eggs on a baking sheet for 10-15 minutes. Warm jammy eggs in a bowl of warm water or microwave for 20-30 seconds.

Nutrition Facts

Serving Size: 1 serving

• Calories: 380
• Total Fat: 24g
• Saturated Fat: 7g
• Cholesterol: 210mg
• Sodium: 500mg
• Potassium: 1,200mg
• Total Carbohydrate: 30g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 13g

Try More Ina Garten Recipes:

• Ina Garten Ultimate Beef Stew
• Ina Garten Israeli Couscous
• Ina Garten Artichoke And Leek Bread Pudding
• Ina Garten Baked Farro And Butternut Squash
• Ina Garten Chicken Bouillabaisse

Ina Garten Roasted Vegetables With Jammy Eggs

Author: Rihab Cooking Method:Roasting Boiling Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: minutesTotal time:1 hour Servings:4 servingsCalories:380 kcal Best Season:Available

Description

Ina Garten’s Roasted Vegetables with Jammy Eggs is made with butternut squash, fingerling potatoes, celery root, carrots, shallots, Garlic & Herb Butter, and extra-large eggs. This delicious recipe creates a hearty dinner that takes about 1 hours to prepare and can serve up to 4 people.

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Ingredients

• 2 cups (1 pound or 450 grams) peeled and diced butternut squash
• 3 cups (1 pound or 450 grams) fingerling potatoes, halved or quartered
• 2 cups (9 ounces or 250 grams) peeled and diced celery root
• 2 cups (9 ounces or 250 grams) diced carrots
• 3 large shallots, peeled and halved or quartered through the stem
• Good olive oil
• 1 teaspoon minced fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 2 tablespoons Garlic & Herb Butter, diced
• 4 cold extra-large eggs
• Minced fresh chives or parsley
• 4 slices country bread, toasted

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Vegetables: Place butternut squash, fingerling potatoes, celery root, carrots, and shallots on a sheet pan. Drizzle with ¼ cup (60 ml) olive oil, sprinkle with thyme, 2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread out in a single layer.
3. Roast the Vegetables: Roast for 40 to 45 minutes, tossing occasionally, until tender and starting to brown. Add the Garlic & Herb Butter and roast for another 5 minutes. Toss the vegetables with the melted butter.
4. Cook the Eggs: While vegetables roast, bring a medium saucepan of water to a boil. Carefully lower eggs into boiling water. Reduce heat to a simmer and cook for exactly 6½ minutes. Remove eggs, run under cool water, and peel.
5. Serve: Divide the roasted vegetables among four plates. Place one egg in the middle of each, cut in half, and sprinkle with chives, salt, and pepper. Serve hot with a slice of toasted bread.

Notes

• Ensure Even Roasting: Arrange the vegetables in a single layer on the sheet pan to ensure they roast evenly. Avoid overcrowding, as this can lead to steaming rather than roasting.
• Watch the Egg Timing: Cook the eggs for exactly 6½ minutes for perfect jammy centers. Adjust the time slightly if your eggs are larger or smaller.
• Cool Eggs Properly: After boiling, run the eggs under cool water to stop the cooking process and make peeling easier.
• Pre-Cut Vegetables: Prep and store vegetables in a plastic bag with a damp paper towel up to a day in advance to keep them fresh and crisp.
• Use Two Sheet Pans if Needed: If you’re making a larger batch, use two sheet pans to ensure the vegetables roast properly without steaming.

Keywords:Ina Garten Roasted Vegetables With Jammy Eggs