Roasted vegetables with jammy eggs from Go-To Dinners (page 52) by Ina Garten

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Notes about this recipe

  • Eat Your Books

    Can substitute parsley for chives.

  • ksg518 on November 13, 2025

    Fine but not really better than the regular roasted root vegetables I make although I liked the butter. The instructions for the egg didn't work for me so I resorted to my instapot. But I think I prefer a fried egg instead of a jammy egg. Like bwhip, I made a simplified version of the butter since the butter recipe makes a lot more than this recipe needs. I have found that leftover compound butters just go to my freezer to be forgotten.

  • anya_sf on October 31, 2023

    Tasty, nice idea. I roasted the whole squash, so used 2 sheet pans. Dried thyme worked. With more vegetables, I used more herb butter. Maybe because my eggs were cold from the fridge, they ended up soft-boiled, not jammy. Roasted celery root was my least favorite and hardest to find; next time I'll omit or sub more potatoes.

  • bwhip on February 14, 2023

    So simple, so good! I could eat this anytime. Great flavors, and the jammy egg and some crusty bread took it over the top. Delightful. I made a simplified version of the garlic butter, since it didn’t need a very big quantity.

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