Roasted Roots, Spinach, and Eggs

Good for breakfast, lunch, snack, dinner, and even when you wake up in the middle of the night and sleepwalk to the fridge. This is comfort food. But surprisingly, it’s healthy comfort food. I know– shocking. 


For the roasted roots, I like to keep the skin on the potatoes, it gives off an almost nutty flavor. For the seasoning salt, I always uses Morton’s Nature’s Seasoning. It is a yellow bottle with a blue cap. This seasoning alone reminds me of home. My grandma has always used it, my grandpa even calls it “funny salt”. It’s a staple in my family’s home and I put it on everything: sandwiches, soup, vegetables, and meat, to name a few.  I know a lot of people like Lawry’s, but I’ve never enjoyed it over the Morton’s. As I sit here at my desk, I realize I haven’t brought a bottle of my funny salt to work yet- that’s about to change. Oooh, I need Siracha up in this bitch too. I’m slacking over here. 

Roasted Roots

What You’ll Need:

  • 2 beets, peeled and sliced
  • 5 carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 2 sweet potatoes, chopped
  • 2 baking potatoes, chopped
  • 1 large spanish onion, peeled and chopped
  • 2 tbs olive oil
  • seasoning salt (I like Morton’s Nature’s Seasoning)

Let’s Get Cooking:

  1. Preheat oven to 425F. 
  2. Mix all ingredients in a big bowl. Dump tossed ingredients into a glass or metal pan. 
  3. Bake for 45 minutes to an hour. 
  4. Remove and let cool. 

To Make the Bowl

  1. Place roasted roots on the bottle of the bowl. 
  2. Top with fresh spinach or arugula. 
  3. Place a fried egg on top of everything and enjoy. 🙂



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