Sheet Pan Roasted Vegetables With Eggs and Queso Fresco
Cheese
08/12/2024
Cheese
Start your day in a colorful way by making this all-inclusive roast. With sunny side up eggs and chopped plants galore, it’s like a sheet of six suns peeking through a haze of rainbow goodness. The queso fresco topping adds a cloud of savory flavor. Create your own variations too—the sky’s the limit.
11 people made this
Ingredients:
- 1 Large Sweet Potato , cut to 1/2-inch dice
- 1 Large Russet Potato , cut to 1/2-inch dice
- 1 Large Carrot , cut to 1/2-inch dice
- 1 Large Red Onion , peeled and cut to 1/2-inch dice
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Chili Powder
- 1 Teaspoon Kosher Salt
- 6 Egg
- 3/4 Cup Colby-Jack Cheese , shredded
- Salt
- Black Pepper
- 1/4 Cup Queso Fresco , crumbled
- 1/2 Cup Cilantro , fresh leaves, loosely packed
- 2 Tablespoons Pepita , shelled and roasted
- 1 Avocado , pitted and diced
- 1 Cup Green Salsa
Directions:
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Preheat oven to 425 degrees F.
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Combine potatoes, carrot and onion in a large bowl. Add olive oil, cumin, chili powder and salt and toss until oil spices are evenly distributed. Transfer vegetables to a sheet pan and arrange in a single layer.
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Roast vegetables in preheated oven for 35 to 40 minutes, stirring halfway through, until potatoes are tender and starting to brown.
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Remove the pan from the oven and rearrange vegetables to create 6 wells. Gently crack an egg into each well, keeping the yolk intact. Sprinkle vegetables and eggs with Colby jack cheese.
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Return the pan to the oven and bake until the cheese is melted and egg whites are set, 5 to 7 minutes. Season to taste with salt and pepper. Garnish pan with Queso fresco, cilantro, pepitas and avocado. Serve with a side of green salsa.
