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:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- 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.
- 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.
- 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.
- 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
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.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- 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.
- 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.
- 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.
- 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.
Ina Garten Roasted Vegetables With Jammy Eggs