Fall is the perfect time to roast vegetables: whatever looks bright and delicious at the store, or better yet, farmers’ market. I love sweet potatoes this time of year and surprisingly, asparagus was absolutely beautiful at the grocery store this weekend. This is a simple recipe, but so very fulfilling . . . my kind of eating. Feel free to use whatever veggies suit your fancy. The options are limitless . . .
Roasted Sweet Potato, Asparagus, and Garlic Hash with Sautéed Spinach
Preheat oven to 400 degrees. Toss potatoes with 1 tbsp oil, salt, and pepper and roast for 30 minutes or until browned and very tender. After 10 minutes give them a shake and place pan of asparagus, halved garlic cloves tossed in 1 tbsp oil, salt, and pepper in the oven as well. When veggies are almost done, Heat ½ tbsp oil in a sauté pan over med-high heat. Once oil sizzles, carefully crack 2 eggs in the hot oil. Once the bottom crisps up, carefully flip the eggs, taking care not to break yolks. Heat ½ tbsp oil in another sauté pan along with minced garlic. Sweat garlic for 2-3 minutes, then stir in spinach and cook for a couple minutes or until just wilted. Toss in roasted veggies, additional salt and pepper if needed, and a squeeze fresh lemon juice then divide between 2 plates. Top with fried eggs cooked to your liking. I like the whites just set and yolks runny.