Ina Garten’s Magical Roasted Vegetables With Jammy Eggs Recipe

Roasted vegetables with jammy eggs transform ordinary ingredients into a culinary masterpiece that speaks to comfort and creativity.

These colorful, caramelized morsels promise a symphony of textures and flavors dancing across your plate.

Seasonal produce roasted to golden perfection brings warmth and depth to every bite.

Kitchen magic happens when simple ingredients meet thoughtful preparation, elevating humble vegetables into something extraordinary.

Each vegetable releases its natural sweetness through high-heat roasting, creating crisp edges and tender centers.

Perfectly cooked eggs with luxuriously soft yolks nestle among the roasted bounty, adding richness and protein to the dish.

The combination promises a satisfying meal that feels both rustic and sophisticated, blending technique with pure ingredient quality: dig in and savor every delectable forkful.

Why Roasted Vegetables With Jammy Eggs Work So Well

• Savor Robust Roasted Flavors: These vegetables transform from ordinary to extraordinary through high-heat roasting, creating deeply caramelized edges and intensely rich taste profiles that make every bite a delightful flavor explosion.
• Embrace Simple Gourmet Techniques: Ina Garten's method turns basic ingredients into an elegant dish using professional chef techniques like precise roasting temperatures and perfectly timed soft-boiled eggs, allowing home cooks to achieve restaurant-quality results with minimal effort.
• Enjoy Textural Wonderland: The recipe delivers an incredible combination of textures – crispy roasted vegetable edges, creamy soft egg centers, and tender vegetable interiors that create a satisfying sensory experience in every single forkful.
• Celebrate Nutritious Comfort: This one-pan wonder combines multiple nutrient-dense vegetables and protein-packed eggs, making it a wholesome meal that feels indulgent while delivering excellent nutritional value without complicated preparation steps.

What to Gather for Roasted Veggies With Jammy Eggs

• Butternut Squash: Sweet and hearty vegetable with a creamy texture, perfect for roasting.
• Fingerling Potatoes: Small, elongated potatoes with a buttery flavor and creamy interior.
• Celery Root: Earthy and slightly nutty root vegetable with a unique, complex taste.
• Carrots: Sweet and colorful root vegetable that caramelizes beautifully when roasted.
• Shallots: Mild, sweet onion variety that adds delicate flavor to the vegetable mix.

• Olive Oil: High-quality fat for roasting that helps vegetables brown and crisp.
• Thyme: Fragrant herb that provides an earthy, slightly minty flavor to the vegetables.
• Salt: Essential seasoning to enhance the natural flavors of the ingredients.
• Black Pepper: Adds warmth and mild heat to complement the roasted vegetables.

• Garlic & Herb Butter: Rich, flavorful butter that adds depth and richness to the roasted vegetables.
• Eggs: Fresh eggs that will be cooked to create jammy, soft-centered yolks.
• Chives: Delicate, mild onion-flavored herb for garnishing and adding fresh flavor.
• Toasted Bread: Crispy accompaniment to serve alongside the roasted vegetables and eggs.

Making Ina’s Roasted Veggies With Jammy Eggs

Step 1: Warm Up The Oven

Crank your oven to 425°F (220°C) to create a perfect roasting environment.

Step 2: Prep Colorful Veggie Medley

• Butternut squash
• Fingerling potatoes
• Celery root
• Carrots
• Shallots

• Fresh thyme
• Salt
• Black pepper

Toss everything to ensure even coating, then spread in a single layer.

Step 3: Transform Vegetables Into Golden Delights

Roast vegetables for 40-45 minutes, stirring occasionally. Vegetables should become tender and develop beautiful caramelized edges. In the final 5 minutes, add garlic and herb butter, coating vegetables thoroughly.

Step 4: Create Luxurious Jammy Eggs

Fill a medium saucepan with water and bring to a rolling boil. Gently lower eggs into water. Reduce heat and simmer precisely 6½ minutes. Immediately transfer eggs to cool water and carefully peel.

Step 5: Plate With Elegance

• Chopped chives
• Pinch of salt
• Freshly ground pepper

Serve alongside crusty toasted bread for a complete meal.

Tips for That Perfect Jammy Egg Finish

• Maximize Roasting Potential: Spread vegetables in a single layer to achieve golden, crispy edges and prevent soggy steaming. Space them out generously for maximum caramelization.
• Master Jammy Egg Perfection: Hit the 6½-minute sweet spot for eggs with luxuriously creamy, almost-runny centers. Keep a timer nearby to nail the precise cooking time.
• Chill Eggs Like a Pro: Shock boiled eggs in an ice bath to halt cooking instantly and create smooth, easy-to-peel shells. Cold water is your secret weapon for perfectly cooked eggs.
• Veggie Prep Hack: Chop and store vegetables day ahead in a sealed bag with a damp paper towel to maintain freshness and save precious cooking time.
• Double Pan Strategy: When feeding a crowd, use two sheet pans to guarantee each vegetable roasts beautifully without crowding or steaming.

Best Storage Practices for This Veggie Dish

• Meal Prep Hack: Separate roasted vegetables and jammy eggs into individual clear glass containers before refrigerating. This method keeps ingredients crisp and prevents soggy textures, preserving flavor and quality for maximum 3-4 days.
• Freezing Strategy: Carefully place cooled roasted vegetables in freezer-safe bags, removing excess air to prevent freezer burn. Label containers with date and contents, storing up to 2 months for quick future meals. Flash freeze vegetables on a baking sheet first to maintain individual piece integrity.
• Reheating Pro Tip: Revive roasted vegetables in a preheated 375°F oven on a parchment-lined baking sheet for 10-15 minutes, ensuring even warming.

Spin-Off Versions of Roasted Veggies With Eggs

• Garden Fresh Remix: Swap butternut squash with sweet potatoes, add bell peppers, and include zucchini for a colorful vegetable medley that brings summer vibes to your plate.
• Mediterranean Herb Celebration: Replace thyme with rosemary and oregano, sprinkle feta cheese over roasted vegetables, and use za'atar seasoning for a Greek-inspired version that transports your taste buds.
• Spicy Veggie Adventure: Add smoked paprika and cayenne pepper to the olive oil mixture, include red onions and jalapeños for extra heat, and serve with a cooling yogurt drizzle to balance the spiciness.
• Winter Comfort Blend: Incorporate root vegetables like parsnips and turnips, use sage instead of thyme, and finish with a drizzle of maple syrup for a cozy, warming dish perfect for cold evenings.

One Last Look at Roasted Veggies & Eggs

Roasted vegetable medleys showcase culinary artistry with Ina Garten’s signature flair.

Mediterranean-inspired ingredients dance across ceramic platters, promising sensory delight.

Seasonal root vegetables caramelize into golden masterpieces under precise heat.

Jammy eggs nestle perfectly amid herb-kissed produce, creating visual poetry.

Garden-fresh herbs elevate simple ingredients toward gourmet elegance.

Golden-brown vegetables whisper stories of comfort and sophisticated cooking – calling passionate palates to savor Mediterranean charm.

Ina Garten Roasted Vegetables With Jammy Eggs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 14 reviews

• Total Time: 1 hour
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Roasted Vegetables With Jammy Eggs celebrates Mediterranean comfort with Ina Garten’s signature elegance. Colorful seasonal produce meets perfectly roasted eggs, creating a nourishing dish that brings rustic charm and deep flavors to your table.

---

Ingredients

Scale 1x2x3x

Vegetables:

• 2 cups (1 pound or 450 grams) peeled and diced butternut squash
• 3 cups (1 pound or 450 grams) fingerling potatoes, halved or quartered
• 2 cups (9 ounces or 250 grams) peeled and diced celery root
• 2 cups (9 ounces or 250 grams) diced carrots
• 3 large shallots, peeled and halved or quartered through the stem

Seasonings and Fats:

• 4 tablespoons olive oil
• 1 teaspoon minced fresh thyme leaves
• 2 tablespoons garlic & herb butter, diced
• Kosher salt
• Freshly ground black pepper

Garnishes and Accompaniments:

• 4 cold extra-large eggs
• Minced fresh chives
• Minced fresh parsley
• 4 slices country bread, toasted

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a baking sheet by lining it with parchment paper and set the oven temperature to 425°F (220°C) to ensure even heating.
2. Wash and peel the butternut squash, fingerling potatoes, celery root, carrots, and shallots. Chop the vegetables into roughly uniform bite-sized pieces to promote consistent roasting.
3. Transfer the chopped vegetables to the prepared baking sheet. Generously drizzle with 60 milliliters () of olive oil, then sprinkle with fresh thyme leaves, of salt, and of ground black pepper.
4. Gently toss the vegetables to ensure they are evenly coated with oil and seasonings. Spread them in a single layer to allow proper caramelization and prevent steaming.
5. Slide the baking sheet into the preheated oven and roast for 40 to 45 minutes, stirring occasionally to promote even browning and prevent sticking.
6. During the last 5 minutes of roasting, add the garlic and herb butter to the vegetables, allowing it to melt and infuse additional flavor.
7. While the vegetables are roasting, fill a medium saucepan with water and bring to a rolling boil. Carefully lower the eggs into the boiling water using a slotted spoon.
8. Reduce the water to a gentle simmer and cook the eggs precisely for 6½ minutes to achieve a perfectly soft-boiled consistency.
9. Remove the eggs from the boiling water and immediately transfer to a bowl of cold water to stop the cooking process. Gently peel the eggs once they are cool enough to handle.
10. Divide the roasted vegetables among four serving plates, creating an attractive base. Place a soft-boiled egg in the center of each plate and slice it in half to reveal the creamy yolk.
11. Garnish with freshly chopped chives, and season with an additional pinch of salt and pepper to taste. Serve immediately alongside a crisp, toasted slice of bread.

Notes

• Maximize Flavor Potential: Slice vegetables uniformly to guarantee consistent roasting and enhance overall taste profile of the dish.
• Egg Perfection Technique: Gently lower eggs into boiling water using a slotted spoon to prevent cracking and ensure smooth, uniform cooking.
• Vegetable Freshness Hack: Store prepped vegetables in sealed containers with slightly damp paper towels to maintain crisp texture and prevent wilting.
• Strategic Sheet Pan Approach: Spread ingredients with small gaps between each piece to allow hot air circulation and promote caramelization.
• Temperature Control Trick: Let boiled eggs rest in ice water exactly 2 minutes to halt cooking process and create ideal jammy yolk consistency.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Lunch, Dinner, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 8g
• Sodium: 500mg
• Fat: 24g
• Saturated Fat: 7g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 13g
• Cholesterol: 210mg