Roasted Spring Vegetables with Eggs and Browned Butter

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Roasted spring vegetables are great as a side dish with ham, poultry or fish. This colorful dish has a given place on the Easter dinner table and is great addition to your buffet. Liberal low carbLiberal low carb79% Fat7% Protein11% Carbs11 g carbs / serving( Serves 6 when part of a buffet, otherwise 4. ) Easy 10 + 20 m10 minutes preparation20 minutes cooking time
Liberal low carbLiberal low carb79% Fat7% Protein11% Carbs11 g carbs / serving( Serves 6 when part of a buffet, otherwise 4. ) Easy 10 + 20 m10 minutes preparation20 minutes cooking time

Roasted spring vegetables are great as a side dish with ham, poultry or fish. This colorful dish has a given place on the Easter dinner table and is great addition to your buffet.

Ingredients

6 servingservings
USMetric
  • ¾ lb 350 g carrotcarrots
  • 1 lb 450 g green asparagus
  • ½ lb 225 g scallionscallions
  • ¼ cup 60 ml olive oil
  • 2 2 eggeggs
  • ¼ cup 60 ml chopped fresh sage
  • salt and pepper
  • 3 oz. 85 g butter

Print recipe
NutritionLiberal low carb79% Fat7% Protein11% Carbs11 g carbs / serving( Serves 6 when part of a buffet, otherwise 4. )

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat your oven to 450°F (225°C). Wash and trim the vegetables. Place them on a parchment lined baking sheet.
  2. Drizzle olive oil on top and season with salt and pepper. Add the chopped sage and place in the oven for about 20 minutes until the vegetables are roasted.
  3. In the meantime, boil the eggs for 10 minutes so they are hard boiled. Immediately, place them in cold water when done to make them easier to peel.
  4. Remove the peel and chop the eggs in small pieces.
  5. Brown the butter over medium heat until it has a deep amber color and a nutty smell. It should only brown, not burn, so pay close attention.
  6. Place the roasted vegetables on a serving platter and decorate with the chopped eggs and finish it by drizzling the butter all over.

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