Roasted Pumpkin and Brussels Sprouts with Poached Eggs by Athena Calderone

Preheat the oven to 400°F (200°C).

Cut the pumpkin into cubes and trim the ends of the brussels sprouts.

Toss the pumpkin and brussels sprouts with olive oil, salt, black pepper, minced garlic, and thyme.

Spread the vegetables in a single layer on a baking sheet.

Roast in the oven for 25-30 minutes, stirring halfway through, until golden and tender.

While the vegetables roast, bring a pot of water to a gentle simmer.

Crack the eggs into small bowls, then gently slide them into the simmering water.

Poach the eggs for 3-4 minutes until the whites are set but yolks remain runny.

Remove the eggs with a slotted spoon and drain on paper towels.

In a small bowl, whisk together balsamic vinegar, lemon juice, and chili flakes.

Drizzle the balsamic mixture over the roasted vegetables.

Serve the roasted vegetables on plates, topped with poached eggs.

Sprinkle with grated parmesan cheese and chopped parsley before serving.

Spice Level:

Dietary

Allergens