This blog post is sponsored by Pete & Gerry’s. All thoughts and opinions are my own.
An easy sheet pan meal that’s delicious and seasonal – add this one to your recipe list asap.
There is nothing – absolutely nothing – easier than a sheet pan. Everything is made on one just pan, which means short cooking time and even shorter clean up time.
I don’t know about you, but I feel like I’m not alone in saying that cleaning is my least favorite part of cooking. So, any meal that makes that part a breeze is an easy go to in my book.
And this meal truly has it all.
It’s filled with different seasonal veggies, like butternut squash, carrots, sweet potatoes, and red onion. Not only are many of these vegetables at their peak flavor-wise right now, but they also offer so many different nutrients.
They contribute fiber, vitamin C, vitamin A, potassium, and plenty of antioxidants. Plus, they add a nice source of carbohydrates to the meal to make this a balanced and satisfying meal.
And then, of course, are the eggs – the unsung hero of this sheet pan meal. Eggs are the ultimate protein. They’re easy to make, affordable, and full of nutrients.
They couldn’t be easier to make in this dish either. You’ll simply add them to the pan with the veggies and then let them bake for a few minutes in the oven. The result is perfectly cooked eggs that are just runny enough in the middle.
My go to are Pete & Gerry’s Organic eggs. I’ve always used their eggs, but ever since working with them this year, I’ve learned so much more about eggs and hen treatment in general.
Like, did you know that free-range and pasture-raised standards offer the most humane treatment for laying hens? Additionally, you can look for a third-party seal of approval from Certified Humane on the carton to trust that the hens are given the best and most humane conditions. Pete & Gerry’s eggs always have this.
As a result, the eggs are the highest quality too. They’re delicious and nutritious. Eggs are a great way to add nutrients like protein, healthy fats and choline to your diet.
Once you’ve baked this meal in the oven, I highly recommend adding dollops of pesto throughout and sprinkling some fresh herbs, like parsley, on top.
Eat it plain or use a warm tortilla to scoop everything up and it becomes like a breakfast taco.
You can make this for breakfast for your whole family, an easy make ahead lunch, or even for dinner. It’s an ideal fall meal for any time.
Preheat oven and prepare the ingredients
Preheat the oven to 400 F.
Peel the butternut squash and cut it into small cubes. Cut the sweet potato into small cubes. Peel the carrot, cut it in half lengthwise and cut into thin half-moons. Slice the onion into thin slices (cut the slices in half if the onion is large).
Roast vegetables for 15 min
Add the chopped vegetables to a sheet pan and toss with the olive oil, paprika, garlic powder, onion powder, salt and pepper. Place in the preheated oven and roast for 15 minutes.
Remove the vegetables from the oven. Using a spoon, create 4 wells in between the vegetables for the eggs to set.
Pour eggs into each well
One at a time, crack each egg into a small bowl and then carefully pour each egg into one of the 4 wells.
Bake for 8 min
Place the pan back in the oven and bake for about 8 minutes, or until the egg whites are set.
Top with pesto and parsley
Remove from the oven and top with dollops of pesto and sprinkle with fresh chopped parsley.
Ingredients
- 1/2 small butternut squash about 1.5 cups chopped
- 1 medium sweet potato about 1 cup chopped
- 1 large carrot about 3/4 cup chopped
- 1/2 red onion about 1/3 cup sliced
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 Pete & Gerry’s Organic eggs
- Salt Pepper
- For topping and garnish: pesto fresh parsley
Instructions
- Preheat the oven to 400 F.
- Peel the butternut squash and cut it into small cubes. Cut the sweet potato into small cubes. Peel the carrot, cut it in half lengthwise and cut into thin half-moons. Slice the onion into thin slices (cut the slices in half if the onion is large).
- Add the chopped vegetables to a sheet pan and toss with the olive oil, paprika, garlic powder, onion powder, salt and pepper. Place in the preheated oven and roast for 15 minutes.
- Remove the vegetables from the oven. Using a spoon, create 4 wells in between the vegetables for the eggs to set.
- One at a time, crack each egg into a small bowl and then carefully pour each egg into one of the 4 wells.
- Place the pan back in the oven and bake for about 8 minutes, or until the egg whites are set.
- Remove from the oven and top with dollops of pesto and sprinkle with fresh chopped parsley.
