Skip to content

When Carrots Attack

Caption titles are hard. 🙂

This is a variation on something I started making last year — roasted vegetables, cheese and a poached egg. This doesn’t need much in terms of additional seasoning. Maybe the tiniest bit of chopped parsley or a drizzle of extra-virgin olive oil.

Your basic roasted vegetable recipe assumes 2 tablespoons olive oil; salt and pepper to taste. Here, I substituted ground cumin for the pepper. Roast for 15 to 30 minutes at 350 F depending on the amount and type of vegetables used.

Roasted carrots, fromage blanc and a poached egg

What's your opinion?

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

In the Pantry

<span>%d</span> bloggers like this: