Roasted Veggie Bowl

March 01, 2018

Recipe by Jenn de la Vega

Roasting your winter root vegetables not only warm up the house, but they help you prep for a busy week ahead. With the hard part out of the way, you'll have supplies to chop up and easily toss into your meals.


Makes two bowls

¼ cup beet hummus

2 eggs

2 beets

1 large parsnip

1 tablespoon pecan, crushed

2 butter lettuce leaves

⅛ cup edamame, shelled and steamed

2 tablespoons butter

Olive oil



Preheat the oven to 400 degrees F. Cut the parsnip into large chunks. Coat the parsnip and beets in a swig of olive oil. Toss to ensure they’re all covered. Roast the vegetables in the oven for 15 minutes. Check the parsnips for brown edges and fork tenderness. Remove them if they are done. Flip the beets and continue cooking for another 15 to 20 minutes until they start to bubble and are fork tender.

Fry the eggs, one at a time in the butter on medium heat. Cook until the whites are set. Jiggle the pan to check, it should not be wet.Turn off the heat and move the pan onto a cool part of the stove.

Place the hot beets in a mixing bowl and cover with plastic wrap. This will steam the skins so they are easier to peel. Meanwhile, after the parsnip has cooled, cut them into batons or discs.

Peel the beets and slice them into discs.

To serve, swipe a spoonful of beet hummus in each bowl. Top with fried egg, roasted vegetables, lettuce and edamame.

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